Steamed Mussels
- Replies 16
Preparation Time : 10 minutes
Cook Time : 10 minutes
Servings : 4
Ingredients
• 50 grams unsalted butter
• Half onion - finely chopped -
See Note 1
• 3 garlic cloves - very finely chopped
• 1 kilogram mussels - scrubbed and bearded - See Note 2
• 250 millilitres dry white wine
• 2 tomatoes - deseeded and diced -
See Note 3
• Note 1 - any onion - brown, white, yellow
• Note 2 - scrub using a dish scrubber (clean one, not used for pots and pans) - to remove loose bits of shell
With fingers grab the beard, hanging out the side and yank down
• Note 3 - Use a teaspoon to scoop out the watery centre, then dice
Serving
Quarter cup flat leaf parsley - roughly chopped
Lemon wedges - essential
Crusty bread - essential
Instructions
• 1 Heat butter in a large, heavy pot over medium heat until melted
• 2 Add onion and garlic, stirring occasionally until onion is soft and fragrant- about 3 minutes
• 3 Turn heat up to high, add wine and bring to the boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
• 4 Stir in the tomatoes, add the mussels, stir to coated in the sauce
• 5 Cover, lower the heat to medium high and cook, shaking the pot once or twice.
•• Do Not Remove The Lid ••
• 6 The mussels are cooked when they open - around 6 to 8 minutes
• 7 Toss through the parsley and season with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first
• 8 Drizzle with extra virgin olive oil, and serve with lemon wedges on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Enjoy
Original Recipe from Recipe Tin Eats
Cook Time : 10 minutes
Servings : 4
Ingredients
• 50 grams unsalted butter
• Half onion - finely chopped -
See Note 1
• 3 garlic cloves - very finely chopped
• 1 kilogram mussels - scrubbed and bearded - See Note 2
• 250 millilitres dry white wine
• 2 tomatoes - deseeded and diced -
See Note 3
• Note 1 - any onion - brown, white, yellow
• Note 2 - scrub using a dish scrubber (clean one, not used for pots and pans) - to remove loose bits of shell
With fingers grab the beard, hanging out the side and yank down
• Note 3 - Use a teaspoon to scoop out the watery centre, then dice
Serving
Quarter cup flat leaf parsley - roughly chopped
Lemon wedges - essential
Crusty bread - essential
Instructions
• 1 Heat butter in a large, heavy pot over medium heat until melted
• 2 Add onion and garlic, stirring occasionally until onion is soft and fragrant- about 3 minutes
• 3 Turn heat up to high, add wine and bring to the boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
• 4 Stir in the tomatoes, add the mussels, stir to coated in the sauce
• 5 Cover, lower the heat to medium high and cook, shaking the pot once or twice.
•• Do Not Remove The Lid ••
• 6 The mussels are cooked when they open - around 6 to 8 minutes
• 7 Toss through the parsley and season with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first
• 8 Drizzle with extra virgin olive oil, and serve with lemon wedges on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Enjoy
Original Recipe from Recipe Tin Eats
Last edited by a moderator:
.png){kind=icon}
yum
