Garlicky Steamed Mussels
Why I Love This Recipe
Easier than it looks!
Ingredients You'll Need
5lbs mussels, scrubbed with beards removed (make sure fishmonger adds ice to your bag and leaves the bag open. The mussels are alive and will die if the bag is closed)
6 tablespoons olive oil
1 tablespoon chopped garlic
½ cup finely chopped onion
2 cups dry white wine
¼ - ½ teaspoon hot pepper flakes
½ to 1 cup chopped parsley
1 bay leaf
1 14 oz can diced tomatoes (optional)
Salt and pepper to taste
Dump the cleaned mussels in a clean sink (sprinkle with a little cornmeal if wild mussels, this will make them spit out sand). Cover with water and let the mussels soak for about 10 minutes. This will let and sand in the mussels settle to the bottom of the sink. Carefully scoop out the mussels and drain.
FYI -“ mussels should be closed. If they are open tap the bottom lightly on the counter. If they do not close, discard them.)
Heat the oil in a stock pot over medium high heat. Add onion and garlic, and cook briefly without browning. Add the rest of the ingredients, except the mussels, and bring the mixture to a boil.
Add the mussels and cover the stock pot. Cook, shaking the pot to evenly distribute the mussels during cooking. Cook for about 5 minutes, or until all of the mussels have opened.
Optional: Add tomatoes after mussels have cooked for 4 minutes. Cover pot and continue cooking.
FYI - Do not eat mussels that have not opened.
Serve with warm French bread, to dip in the garlicky sauce.
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'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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