I adore mussels. They are simply scrumptious. Some people tend to shy away from Mussels, because they’re not quite sure what to do with them. But, they really couldn’t be easier to fix and they’re quite a chameleon when it comes to absorbing flavors.
If you’re squeamish about cleaning them, feel free to ask your fishmonger to do it for you (they’re quite happy to). Otherwise, it just entails placing your mussels into a colander, running cold water over them, and removing the “beard” – the greyish little hair attached to them. Voila.
They take minutes to cook, depending on the size, and they’ll turn this beautiful shade of orange. Careful not to overcook them; as with most seafood, they will become tough & chewy. Not something you want to associate with your mussels.
*Please note that if you’re mussels are OPEN prior to cooking or CLOSED after cooking them they are bad. Discard them (best not to chance it)!
It’s a wonderfully colorful dish & is chock full of flavor! I like to serve mine with a baguette (or another loaf of toasted bread) to sop up the sinful deliciousness of the “sauce!” Serve with the remaining white wine you’ve used during cooking! As always, please don’t cook with any wine that you wouldn’t drink! The food wouldn’t appreciate it!
This is a great spring/summer crowd pleaser. Perfect as an appetizer or a full-on meal. If you’re using it as a meal, a good rule of thumb is 1 lb of Mussels per person (at least in my seafood loving house). Simply increase the other ingredients accordingly!
What you’ll need:
2 lbs of Mussels – Cleaned and debearded
4-6 Roma Tomatoes – chopped
Dry White Wine
1/2 onion – diced
4 Cloves of fresh garlic – minced
handful of flat leaf Italian Parsley – roughly chopped (enough to garnish with)
2 tbsp unsalted butter
What to do:
Heat a large pan over medium-high heat. Add your butter & melt. Add your onions & saute’ until translucent. Add your minced garlic & cook for roughly another minute. Add your cleaned & debearded mussels & enough wine to steam the mussels. Place lid on top of pan. Cook for a few minutes until mussels turn a nice orange shade. Roughly 4-5 minutes depending on the size of your Mussels. Add your chopped tomatoes give a quick stir. Garnish with parsley & season with s/p to taste. Serve immediately.