No one should be intimidated by the thought of steaming shellfish like mussels or clams. It is so easy to cook correctly and easy to flavor, yet the final product is a bit sophisticated and feels like such a treat. I promise you won't go wrong!
Not to mention that a two pound bag cost about 6 dollars.... aaaaand cooking with wine is always nice because more ends up in your mouth than in the food, which is normal and acceptable.
I based this recipe on the mussels we serve at The Oar House. Every time one of my tables orders them, I will literally hold the bowl up to my face and smell them.... Then I hide in the corner and eat a couple of them. No, I'm kidding.... but honestly I wish I could.
So anyways, that's why I needed to make them myself.
It's simple and so delicious, most likely because it includes 3 of my favorite ingredients - butter, garlic and wine. (Julia Child, anyone?!) It's perfect for special occasion, or just because you're awesome and you deserve it. Either way.
Wine and Garlic Steamed Mussels
Ingredients:
2-3 lb mussels
1 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
2 shallots, chopped (can substitute 1/4 cup chopped onion if necessary)
3/4 cup dry white wine
1 large tomato, diced
Flat leaf parsley
Directions:
Rinse and clean mussels.
In large pot with lid, heat butter and oil over medium heat. Add garlic and shallots and stir til fragrant, about 3 minutes.
Add the mussels and wine. Increase heat to high and cover and simmer about 2 minutes.
Add in tomatoes and stir mussels to coat in sauce. Cover again and cook a couple minutes longer or until mussels have opened wide.
Add a small handful of parsley.
Serve in individual bowls or one big bowl to share with broth and crusty bread.
No comments:
Post a Comment