Looking for an easy mussel recipe
Are they best steamed or cooked in broth? Do you melt butter and garlic separately? I have had outstanding ones at a local Irish bar, but they won't give me the recipe.
they make their own broth.
there is no limit to what flavorings you use.. just saute your aromatics, add spices, throw in the mussels, and any liquids you might be using, cover and cook just until all the shells pop open.
with just garlic, oil, pasrley, and chile peppers
the same as above, but w/ clam juice added (great on pasta)
in wine, vermouth or beer
with thai curry pastes and broth or clam juice
there is no way to go wrong, short of overcooking
super simple food
Scrub and beard 2 pounds mussels. Put in a big pot with 1 large onion and 1 small stalk celery, both finely minced, some fresh or dried thyme and 1 cup dry white wine. If so moved, you can also add a finely minced clove of garlic and/or carrot. Cover and bring to a boil over high heat. Steam just until the mussels open, about 5 minutes. Season generously with freshly ground black pepper and chopped parsley. Serve with a baguette for sopping up the delicious liquor. Yield: 2 servings.
You can add any seasonings that tickle your fancy. I usually sweat sliced leeks in butter with a minced clove of garlic and a chopped tomato. Add a cup of white wine. Toss in a couple of pounds of scrubbed and de-bearded mussels. Steam for 5 minutes. Serve with baguette (although my baker told me that in France they use rye bread). Give each person a bowl so they can enjoy the broth after finishing the mussels.
I make Gorgonzola mussels that always receive high praise.
1 bottle good, but inexpensive Riesling
butter enough to caramelize shallots
you steam that in a pot until they are almost done and then add a big chunk of good Gorgonzola to taste.
Serve in soup bowls with the broth and lots of crusty bread.
lexpatti; I am also in search of a great cream based mussel recipe... a local resto here serves mussels cooked with shallots, strips of red bell peppers, and fennel slices in a cream of anise liquour. Unfortunately, they too won't give out the recipe, short of this description on their menu (too bad because it is soooooo tasty!). The broth it makes is incredibly fragrant and perfect for sopping up with bread. Let us know if you find your cream based mussel recipe, I'd like to play with one using these ingredients (just need to figure out the cream to anise liquor ratio) to see if I can recreate the dish at home!