Summer Meal

Classic Steamed Mussels with Buttered Crusty Bread

By on July 11, 2014

This one’s easy as all get-out (well, mostly) and a real crowd pleaser.   The ‘mostly’ refers to de-bearding the mussels which can take some time. Otherwise a snap.  

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In a pot or dutch oven, lightly sauté chopped shallot and garlic in a nice pour of olive oil and a good knob of butter.  De-beard your mussels while this cooks for a bit over low heat – no browning.  Then a good pour of white wine and a handful of seeded chopped plum tomatoes.   You could also add cream now, which is traditional.  I skipped to keep it a touch lighter, we didn’t miss it.  Mussels in – steam until just opened.  Turn the whole thing into a bowl and garnish with a good throw of chopped parsley.  

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Serve with a nice crusty bread slathered with some good European butter. And bring an extra bowl to the table for the shells.   

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7 Comments
  1. Pam at Triple Threat Mommy

    July 12, 2014

    The best one-pot summer meal.

    Question: how do you keep mussels “alive” after you buy them, but you’re not ready to cook ’em yet? Or do you have to cook them right away after you buy them. Same thing with clams. I always seem to lose a few…

    • GHT

      July 13, 2014

      hey! I try to buy day-of, but if I get earlier I put over a bowl of ice in the fridge (not submerged). As far as losing some that’s just the way it goes, I’ve never had a full live batch…

  2. Connie

    July 14, 2014

    Question number two: How does one de-beard a mussel?

    • GHT

      July 14, 2014

      hi Connie! just grab the beard (the bunch of little fibers sticking out of the shell) and pull off towards the hinge. A paper towel helps with grip if you need it. Not every mussel will have a beard. And if you have a particularly tough one just break out the pliers. good luck! p.s. the mussel uses the beard to stick itself to rocks

  3. Gina

    July 14, 2014

    Mmmmmm. This is what summer is all about. Simple and sexy. Looks delicious!

    • GHT

      July 14, 2014

      thanks Gina!

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