Steamed Mussels

Part of my Arroz con Marisco recipe calls for 3 cups of seafood stock and steamed mussels. This method of preparing the mussels gave me a cup of rich and flavorful base to start the seafood stock. Bonus: yummy mussels for my Arroz con Marisco.

Note: While doing research on how to clean and steam mussels, I learned that when you buy the mussels from the store, they must be live; that means the shells are closed tight. Careful handling is needed to avoid food poisoning. You need to cook the mussels the same day; dead mussels cannot be eaten.

Ingredients

  • Half pound mussels
  • 1 Tbsp butter
  • 2 small shallots, thinly sliced
  • 1 Tbsp minced garlic
  • 1 cup chicken stock
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup dry white wine
  • Splash of heavy cream
  • 1/4 cup chopped fresh parsley

Directions

  1. Clean mussels. Keep the mussels in a bowl of cool water while you clean. Scrub the shells clean under running water. Discard the ones where the shells will not close, this means the mussel is dead. Pull off the ‘beard’ if you can see them. Transfer to a bowl of cool water for 20 minutes. Rinse, drain and set aside.
  2. Melt butter in a pot over medium heat.
  3. Add minced garlic and shallots and fry until lightly browned.
  4. Add chicken stock, dry white wine, and mussels. Cover and bring to a boil or until mussels are all opened.
  5. Discard any mussels that are still closed.
  6. Remove the mussels and set aside.
  7. Stir in the cream and chopped parsley. Add salt and pepper, adjust to taste.
  8. Serve mussels with broth in a large bowl, garnish with lemon wedges.
  9. Alternatively, save broth for seafood stock starter and add the mussels to other seafood dishes.
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