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Posts Tagged ‘Mussels’

Mussels are one of my favorites! Most restaurants around here have them on the menu and I order them all the time. There’s nothing like dunking a crunchy piece of buttered bread into the sauce, taking a messy bite, and then pulling a mussel from its shell… repeating over and over until the whole bowl of mussels are gone– nothing left except empty shells. Ah! So, so good!!

Up until a few months ago, I was a little intimidated to make them at home, but I’m glad I gave it a shot. They’re easy to do. I promise. Also, they’re not expensive AT ALL. I got two pounds for less than ten dollars. That’s a deal!

Before I go into the recipe, let me give you a few tips on what to do before cooking the mussels:

  • Before cooking, soak the mussels in a large bowl of ice water, with a cup of flour, for at least thirty minutes. This will clean out any sand in the shells and it also plumps the mussels. I learned this trick from TheKitchn.com.
  • After soaking, drain well. 
  •  Inspect each mussel for a beard (little furry thing at the corner of the mussel). If there’s a beard, pull it out.
  • If a mussel is in any way open, tap it. If it closes, it’s still alive. If it doesn’t close, toss it.

Okay, let’s get cookin’!

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First, dice the garlic, shallots, and tomatoes (or drain canned diced tomatoes).

Heat a large, heavy pot on med-high. Melt butter and add olive oil; add the shallots. Cook for two minutes, and then add the garlic and tomatoes . Cook for 5 minutes, stirring often so the garlic doesn’t burn.

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Time to add wine, vegetable stock, parsley (optional), and lemon juice. Bring to a boil and boil on med-high heat for five minutes.

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Add mussels and stir to coat with the vegetables and sauce. The flour will help thicken the sauce. Cover and let simmer on med-high heat for  8-10 minutes, or until all the mussels open.

After cooked, stir the mussels… are any of them still closed? If so, toss them.

Serve the mussels in a bowl and spoon the sauce on top. Serve with toasted, buttered bread and lemon wedges or with pasta (spaghetti or angel hair is good with mussels). We ate it with both bread and pasta. Why not?

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What you’ll need:

2 pounds mussels

Ice water (for soaking mussels before cooking)

1 cup of flour (for soaking mussels before cooking)

2 tablespoons olive oil

4 tablespoons butter

4 large shallots

4 large garlic cloves

1 lemon, juiced– plus lemon wedges for serving with the dish

1 small can of diced tomatoes (drained well) or 2-3 fresh tomatoes, diced

2 cups of white wine (Pinot Grigio or Sauvignon Blanc)

1 cup vegetable stock

Parsley (optional)

Directions:

Before cooking, soak the mussels in a large bowl of ice water, with a large scoop of flour, for at least thirty minutes.

Dice the garlic, shallots, and tomatoes (or drain canned diced tomatoes).

Heat a large, heavy pot on med-high. Melt butter and add olive oil; add the shallots. Cook for two minutes, and then add the garlic and tomatoes . Cook for 5 minutes, stirring often so the garlic doesn’t burn.

Add wine, vegetable stock, parsley (optional), and lemon juice. Bring to a boil and boil on med-high heat for five minutes.

Add mussels and stir to coat with the vegetables and sauce. The flour will help thicken the sauce. Cover and let simmer on med-high heat for 5-8 minutes, or until the mussels open.

After cooked, stir the mussels… are any of them still closed? If so, toss them.

Serve the mussels in a bowl and spoon the sauce on top. Serve with toasted, buttered bread and lemon wedges or with pasta (spaghetti or angel hair is good with mussels).

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