Monday, May 18, 2015

Mussels Steamed in White Wine Sauce

I have to admit it... the current wife and I don't eat that much seafood, not because we don't like it but that fish and seafood must be eaten the day you buy them (unless you are eating from frozen in which case please stop reading and visit the recipe section on Costco dot com).

This is a fantastic and easy recipe to make and for sure a people pleaser. The most important part are the mussels, of course. This time I was the one who had the craving. First I wanted to bake some fresh French bread and then I was thinking what could be great with fresh baked bread and the mussels came to mind. After leaving the bread dough rising I went to the Mussel store -Musselry- and bough the mussels and the fresh parsley. Then I came back home and found the current wife trying to eat the bread's dough. After an hour of negotiations and some cookies as bribe... she left the dough alone. 

I got this recipe from one of my William Sonoma's cook books and modified it a bit to adjust to my liking. Honestly is so easy to prepare and when you eat it you just feel you are in heaven. The fresh baked bread and the aromatic mussels are absolutely fantastic.

The wife liked them quite a bit and eat also the shells... I don't recommend doing this but the wife is something special. The next day I had some leftovers and I prepared some pasta and made a whole new dish...which we ate with the leftover bread. Try it and, if I'm not right by saying that this is a fantastic dish...then that just confirms that not everybody is right. Consider your options as I'm never wrong...

Mussels Steamed in White Wine Sauce

 Cooking Time: 20 Minutes   Makes 3 servings

Ingredients

2 1/2 lb. Mussels perfectly scrubbed and with no beard 
3 Shallots minced

2 Tbsp. Flat leaf parsley finely chopped

1/2 Bay leaf

1 1/2 Cup Dry White wine

3 Tbsp. Unsalted butter



Cooking Instructions

1. In a 3 quart casserole over medium-high heat combine the wine, shallots, butter, the bay leaf and 1 tablespoon of the parsley.

2. Bring to a simmer and cook, uncovered, until broth is aromatic (5 minutes or so)

3. Add the mussels (you must discard the ones that don’t close to a touch) and cover the casserole tightly and steam the mussels for 5 minutes shaking occasionally to cook them evenly.

4. Add a bit more wine (about 1/4 of a cup or so) if you see that the mussel’s broth is not aromatic enough -I do this always-

5. To serve, spoon the mussels into large soup bowls, ladle some of the broth over them and sprinkle the remaining parsley. 

6. Serve immediately and slice some fresh baguette slices for dipping in the broth.

7. Enjoy!


** If you have leftovers, don’t worry. Allow the mussels to cool and put them in the fridge. Next day do some pasta and warm the mussels on a pan adding just a bit of water and wine. The leftovers are fantastic! (please don’t even think of adding parmesan to your pasta… I will find you and hit you with my wooden spoon….)