Mussels a la Nosh

Here is a even better recipe than I posted before for steamed mussels. The broth will be even more concentrated and flavorful

1) 2-3 pounds of mussels, let soak in water for a few hours to ensure there is no grit/sand is in mussels. Inspect each mussel for any “beard” hanging out, rip or cut that off. Also, for any mussels that are not fully closed when you grab them, throw them out. Any cracked or damaged ones has the same fate.

2) Add 1 1/2 c. of Pinot Grigio or Sauvignon Blanc with 1/2 c. minced shallots, 5 springs of parsley/cilantro, 6 TBSP of Irish butter (Kerry Gold) and 6 cloves of garlic minced into pot. Bring to a simmer and cook for about 5 minutes.

3) Add mussels and shake or stir a few times during a 6 minute cook. Any longer than that you can overcook them. Examine the broth for any grit. If there is any, let it settle a bit before you pour them over your mussels. Enjoy with some crust bread…

Eat.Drink.Savor.

Moules A La Mariniere - Steamed Mussels

The first of several mussel recipes I will share. The pic shown is one of a Provencal version. But once you have this base recipe down, you can go crazy with experiments. This is a 5-10 minute recipe so bring your appetite. I offer Julia Child’s version and my options:

1) 2 C light dry wine or 2 C seafood stock/water, 1/2 C of sliced shallots or mild onion of your choice, 3 cloves of garlic, a few parsley sprigs/thyme and 6 TBSPs of butter, unsalted. Bring to a boil for 3 -4 minutes.

2) Add 2-4 pounds of cleaned mussels to the pot. Put on high heat and boil for about 5 minutes until all the shells or the majority of them are open. Any unopened shells are likely bad so throw out. Skim out the mussels into serving plates. I like to filter the cooking liquid through a fine cheesecloth or let liquid settle briefly and carefully ladle onto the mussels. Bring your crusty bread!!!

Eat.Drink.Savor.