Monday Meal: A Mess o' Mussels | Buzz Blog

Monday, August 10, 2015

Monday Meal: A Mess o' Mussels

Easy-to-make steamed mussels

Posted By on August 10, 2015, 7:48 AM

  • Pin It
    Favorite
dsc05870.jpg

One of our favorite Sunday dinners - or, anytime for that matter - is a big pot of steamed mussels, preferably with frites alongside and crusty bread to soak up the juices.  

It's surprisingly easy to make steamed mussels and pretty hard to screw up. 

Here's my favorite recipe, but feel free to improvise with different herbs and such. 

Plan on about 1 pound of mussels per person as a main dish, or 1/2 pound each as an appetizer.

Ingredients:

4 lbs. black mussels, cleaned, rinsed and beards removed. (Discard any that are open or have broken shells.)

2 Tbs. olive oil

2 minced garlic cloves

1 minced shallot

4-5 thyme sprigs

3-4 tarragon sprigs

1/2 cup chopped parsley

juice from 1 lemon

1 cup chicken broth

1/2 cup dry white wine

2 Tbs. Pastis or Pernod (optional)

1/2 tsp. red-pepper flakes

1 tomato, seeded and diced

2 Tbs. unsalted butter

dsc05848.jpg
Method:

Heat the olive oil over medium-high heat in a large stockpot. Saute the thyme, tarragon, garlic, and shallot briefly — a minute or two — to create a flavor base.

dsc05851.jpg
Add the mussels to the pot, give them a quick toss and then add the chicken broth, lemon juice, wine, Pastis and red-pepper flakes.

dsc05853.jpg
Cover the pot and steam the mussels for about 5-6 minutes, until all the mussels open. Shake the pot once or twice with the lid on while cooking to redistribute the mussels.

dsc05864.jpg
Add the parsley, tomato and butter to the pot.

Stir and replace the cover. Cook for another minute or two to soften the tomato.

dsc05865.jpg
Serve with a green salad or with frites (pictured here), and thick slices of grilled bread to soak up the yummy broth.

dsc05867.jpg
dsc05877.jpg
Photos by Ted Scheffler


Tags: , , , , ,

On Topic...

More by Ted Scheffler

Latest in Buzz Blog

Comments

Subscribe to this thread:

Add a comment

© 2017 Salt Lake City Weekly

Website powered by Foundation