I love cooking shellfish like clams and mussels at home, for some reason it blows peoples MINDS. Steamed mussels are one of those dishes that people seem to reserve for ordering at restaurants, when in truth its got to be one of the easiest meals out there. Throw some aromatics and liquid in a pot, bring it to a simmer, throw the mussels in for a few minutes and there you are! All you need is a great, crusty baguette for sopping up all of those juices and dinner is served.
We recently spent a few days in the absolutely perfect Normandy port town of Honfleur, and I ate mussels at every meal. Aka, I ate mussels any time that I was not otherwise occupied by shoveling cheese into my face. Normandy-style mussels are cooked in a very simple broth, much like the one here, and are then topped with a heaping spoonful of creme fraiche. It melts into the mussels, and down into the broth, creating the creamiest most delicious mussel broth. I recommend giving it a shot. Or, to make a more traditional creamy mussel broth, remove the mussels from the pot after theyve opened, pour in 2/3 cup heavy cream, and simmer until thickened.
There are so many ways to make mussels shine, I have a recipe for Thai Curry Mussels in my upcoming cookbook, Just Married, that is made spicy from red curry paste and creamy from coconut milk. Below is one of the purest, simplest renditions of steamed mussels - perfect for a cozy evening at home.
Do Your Thing: Stir in a tablespoon or two of grainy mustard with the wine. Forego wine in place of an ale. Stir in heavy cream or coconut milk after removing the mussels and cook for several more minutes to create a creamy, hearty broth. Add minced jalapeo along with the shallot and garlic to spice things up a bit. Use clams instead of mussels!
This was wonderful! I also added crushed tomotoes and it was a great main dish for a dinner party we had for my mom's birthday. Have plenty of crusty bread on hand, because the juices are amazing to dip it in! Stort hit! Even my 3 year old was eating it: I will make it again.
When serving mussels as an entree, I adhere to the general rule of about pound to 1 pound of mussels per person and of course the amount also depends on the size of the appetites of your dinner guests.
Garlic white wine steamed mussels
It starts with a base of shallots, garlic and red pepper flakes, all added with cream, butter wine. Its then steamed and finished with lemon zest, juice and loads of chopped parsley. Serve with crusty bread its perfect.
Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until your mussels open, about 5-6 minutes.
Remove the lid and turn off the heat. Toss in chopped parsley, lemon zest, lemon juice, stir and serve with lemon wedges, fresh parsley, freshly cracked pepper and crusty bread to dip into all that saucy goodness!
Today I am sharing with you my Steamed Mussels in White Wine recipe! This makes for a delicious appetizer which pairs perfectly with a side of crispy bread. You wouldnt want to waste any of the broth!
Mussels are a great option with white wine as they arereadily available, affordable, and easy to prepare. If you dont already have a favourite family recipe in mind, pair Coastal White by Jost Vineyards with the simple yet appetizing classicâ€”Nova Scotian mussels steamed in white wine. Serve this easy pairing at your next gathering and your guests will swear they can feel our invigorating maritime air .
4 1/2 pounds mussels Â 3 tbsp unsalted butterÂ 1 large shallot, finely chopped 2 cloves garlic, finely chopped 1/2Â cup celery, finely chopped 2 cups white wine Freshly ground black pepper Salt 2 tbsp flat-leaf parsley,Â chopped
Tip: Pulling Mussels from theShell Did you know mussels are a finger food? The easiest way to eat mussels is by using an empty mussel shell instead of a fork. Holdthe empty shell in one hand and squeeze so it opens and closes like tweezers then use it to pull other mussels from the shells.
En skål med muslinger er så slående med de ryste blå skaller og orange meatits et underligt, at noget så elegant kan komme sammen på bare ti minutter. Denne version stikker tæt på klassikerne, med en base af smør, sjalot og hvidvin, plus nogle frisk dragon i slutningen. Server med ristet brød og mere smør, hvis du vil. For at gøre dette måltid endnu mere påfyldning, kan du tjene med smørret pasta og dampet asparges. Par med en skarp hvidvin som Muscadet eller Vinho Verde.
Vi bruger ikke nogen creme til denne skål som klassisk combo af smør, vin og urter er allerede så fuld af smag! Â Server dette med din yndlings hvide vin og crusty brød til dipping.
Den klassiske provencalske franske skål moules mariniere. Du kan også replikere Denne opskrift med muslinger, og udskift citronsaft med kirsebær tomater. Hvis du bruger kirsebær tomater, skal du tilføje på samme tid med vinen.
Skyl muslingerne igen i frisk koldt vand for at fjerne eventuelle bits af skal eller hule, og dræne i en kolander. Tip muslingerne i en stor pande, og tilsæt derefter vinen og hakket skalot. Panden bør ikke være mere end halvt fuld, at muslingerne har brug for masser af plads til at bevæge sig rundt, så de koger grundigt.