![]() ![]() You’ll know they’re done with most of the mussel shells have opened. Then cook but check often, as you don’t want to over cook the mussels. Once you add the mussels, increase the heat to medium-high and BE SURE to place a fitted lid on the pot.Instead, they’ll soften and slightly caramelize. This is where flavor develops! As long as you’re cooking over medium heat, they shouldn’t burn or get hard. Choose a large pot! It should be big enough to hold the mussels AND all of the liquid.Only add the mussels that have a firmly shut shell. If any mussels are open, discard them before cooking. If they still look dirty, scrub the mussels with a small culinary brush under running water until clean. Then you can drain the mussels and remove the “beard” from each one with your fingers. Your first job is to clean the mussels! There are different methods of doing this, but I suggest filling a very large bowl with cold water, adding the mussels and about 1/4 cup of flour, giving them a good swoosh with your hands, and setting them aside to soak for 30 minutes. I like a crust sourdough loaf or a baguette. Crusty Bread: Because you’re going to need something to sop up all of that DELICIOUS white wine and garlic sauce.Salt: By nature, mussels are salty, so add a small amount, then add more if needed.Parsley: FRESH parsley! You stir it into the sauce for a pop of brightness, but I also like to sprinkle parsley and serve it as a garnish.Heavy Cream: A very small amount makes the sauce rich and just a little bit creamy… but not so much that’ll leave you feeling heavy or sick in the stomach. ![]() Chicken bone broth can be used for an even deeper flavor. Chicken Stock: Adds depth of flavor and richness to the sauce.It doesn’t need to be fancy wine, but as always, I suggest using something you’d drink. White Wine: I suggest something dry, like Sauvignon Blanc.Mussels: You’ll want to buy fresh mussels, scrub them clean, and debeard them.I like to grab an extra lemon or two, so I can cut them into wedges and serve them on the side as a garnish. Lemon: You’ll use the lemon juice and the lemon zest! So choose a nice plump lemon with firm skin.You can omit if you’re absolutely adverse to spice, but I promise, it’s not going to make this dish spicy. Crushed Red Pepper Flakes: Add just a tiny splash of heat.Garlic: Use the best FRESH garlic you can get your hands on.Shallots: These add the most incredible flavor! A white onion will work as a sub if absolutely necessary, but the flavor won’t be as delicate and sweet.But please don’t sub canola oil or vegetable oil. Olive oil: No need to get fancy here, just use whatever you have on hand.You can also add more salt and pepper… but you can’t take it away. At least until after you’ve taste-tested. Butter: Unsalted is best, but if you have salted on hand, that’ll work too.But it’s way more delicious! Once you get a taste of this wine sauce (loaded with shallots and garlic… it’s to die for flavorful), you won’t want to try any other recipe for mussels. I’m here to change that! Because not only is cooking them at home easy AND fun. Have you cooked mussels before? I feel like a lot of folks order them out, but clam up when it comes to cooking them at home. After that, it’s super simple and totally worth the effort.įresh seafood is a summer staple in our house, but also a huge part of our holiday traditions… making today’s new recipe for white wine mussels perfect for our Christmas in July celebration! Grab a large pot and some crusty bread, because today we’re making steamed mussels with white wine garlic sauce! Fresh mussels are easy to make, the hardest part is removing the beard and scrubbing them. ![]()
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