Hey, Seafoodies!
Whether or not you’re craving the basic steamed mussels out of your fave French bistro or searching for one other course so as to add to your upcoming Feast of the Seven Fishes, we’ve bought simply the dish for you! It’s time for one more Seafood Supper Membership Recipe… Mussels with White Wine Sauce. You’ll be amazed at how simple it’s to recreate this in style dish at house – and it actually brings the wow issue!
Right this moment we’re demystifying mussels and stroll you thru all of the steps – together with eradicating the “beard” (sounds more durable than it’s!). So seize a clear hand towel and let’s get began.
As soon as the mussels are cleaned, we favor a minimalist method to let their pure sweetness shine by way of. Our steamed mussels embody wine, lemon, spices and a contact of olive oil and that’s all you want to carry out the most effective in these marvelous mollusks. Earlier than you recognize it, they’re all accomplished, able to high your favourite pasta or be devoured as-is with some crusty bread. Serve with a crisp, inexperienced salad for a properly balanced meal.
And since mussels are naturally low in energy and a terrific supply of protein, iron and vitamin B-12, this can be a nutritious dish (to not point out a tasty one!) you’ll wish to often incorporate into your meal plan or entertaining menu. Bon appétit!
Mussels with White Wine Sauce
Prep time: 35 minutes (largely unattended)
Prepare dinner time: 10 minutes
Whole time: 45 minutes
Servings: 4
Components
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 2 kilos mussels, cleaned
- 1 lemon, juiced and zested
- 2 cups white wine
- ½ teaspoon pink pepper flakes
- ½ teaspoon dried basil
- Crusty, whole-grain bread or baguette (elective)
- Lemon wedges (elective)
Mussel Cleansing Directions
1. Mussels must breathe. After bringing them house from the shop, instantly unwrap mussels and examine them. Discard any mussel that’s chipped, damaged or broken. Additionally, discard any opened mussels that don’t tightly shut whenever you faucet them. Place mussels in a bowl lined with a humid towel within the fridge.
2. Simply earlier than cooking, soak mussels in recent water for about 20 minutes to allow them to expel sand.
3. Most mussels have what is often referred to as a “beard” product of fibers that emerge from the mussel’s shell. To take away it, maintain the mussel in a single hand and grasp the beard with the opposite. Give the beard a pointy yank towards the hinge finish of the mussel. (Don’t pull towards the opening finish of the mussel, or you would tear and kill the mussel.) Discard the beards.
4. By hand, switch the mussels from the water right into a recent bowl of unpolluted, chilly water. (Don’t use a strainer, otherwise you’ll find yourself pouring the filtered sand again on high of the mussels.)
5. Use a agency brush to brush off any further sand, barnacles or different oceanic attachments. Rinse the mussels below cool faucet water and put aside. Dry with a towel earlier than cooking.
Recipe Directions
- In a big pot, warmth olive oil and garlic; cook dinner for about 1 minute, till garlic is aromatic.
- Add clear mussels, lemon juice, lemon zest, white wine, pink pepper flakes and basil.
- Cowl and simmer over medium warmth till mussels are steamed open, about 4 to six minutes. Prepare dinner time is determined by how lengthy it takes the mussels to open—it would take much less time, based mostly on stovetop efficiency.
- Take away pot from warmth and discard unopened mussels. Serve with crusty bread and lemon wedges.
Advised Utensils
Giant pot
For extra recipe inspiration, obtain our free e-cookbook, Everyday Seafood Recipes.
