It might be totally inappropriate to say this, but for me, the best part of every mussel recipe I’ve every tried or ordered is the SAUCE.Īs the mussels cook, they drop an astonishing amount of liquid which is essentially real (and free) seafood stock. Non alcoholic sub – low sodium chicken broth/stock. Wine adds complexity and flavour to the sauce of an otherwise very simple recipe. White wine really is the ingredient that makes all the difference here. Everything else you see below are extras that add an extra element of flavour, but they aren’t mandatory. Just trust me when I say you will KNOW if they are off! What you need for steamed musselsįundamentally, the only ingredients you need to make really tasty mussels is garlic, white wine and butter or olive oil. When raw, mussels smell fresh, like the ocean. The only reason to not eat mussels that don’t open are if they are too hard to pry open!! How to tell if mussels are fresh?Įasy – the smell. Yes you can! It’s an old wives tale that mussels that don’t open are off. Pour the mussels and all the broth in a big bowl – or serve it straight from the pot!Ĭrack the mussel open, scoop up broth and devour! Saute aromatics to create the flavour base (butter, garlic, onion), cook off white wine then stir through tomato (colour, adds texture, interest and a bit of flavour) Ĭlamp lid on, cook 8 minutes shaking once or twice It’s very quick and easy, and really makes the most of mussels: This recipe I’m sharing today is a very classic way to cook mussels – steamed in a garlic butter white wine broth. No cutlery around these parts – just lots of napkins! Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious!Īnd there’s something so impressive about placing a giant bowl of mussels on the table for family and friends to get stuck into with their hands. Yes, a nice rinse and rub of your mussels will ensure you’re not getting any dirt/or cracks when steaming and cooking them.How to cook mussels in a simple, yet utterly delicious way – steamed in a garlic white wine lemon sauce! It’s quick, easy and the best part is mopping up the incredible sauce with crusty bread! Should you soak your mussels in water before cooking? This allows the mussels to stay fresh, and not dry out.Īround 5-6 minutes, with the lid closed until all the mussels open. I store my mussels in the fridge, with a damp paper towel on top of the mussels completely covering the mussels, and then add plastic wrap on top. How do you prepare your mussels before steaming? Serve with crusty bread to mop up that extra sauce.After the cooking process, remove all the mussels that have not opened in the cooking process as well.Make sure you close the lid of your pot to make sure the mussels have the chance to steam and open.RINSE before steaming in a bowl/strainer, and discard any that aren’t closed. ![]() ![]() ![]() Toss in chopped parsley, lemon zest, lemon juice, stir and serve with lemon wedges, fresh parsley, freshly cracked pepper and crusty bread to dip into all that saucy goodness! Serve with a separate empty bowl for the mussel shells. Cover with a lid and steam until your mussels open, about 5-6 minutes. Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Then add in your cream and melt in your butter. Next, add in your wine, boil and reduce for 2-3 minutes minutes. Reduce your wine, add your cream and melt butter In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes on medium heat. Scrub mussels down any imperfections as well. Wash your mussels under cool water, set aside. parsley to top, but herbs like fresh basil and dill will work great too!. ![]()
0 Comments
Leave a Reply. |