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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Steamed Mussels Recipe

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This recipe for Steamed Mussels is from The Serco Employee Cookbook 2020, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

4 lb. mussels
3 Tbs. extra-virgin olive oil
3 Tbs. butter
6 medium cloves garlic, finely chopped
4 shallots, thinly sliced
1/4 tsp. crushed red pepper flakes
½ tsp salt
1-1/2 cups dry white wine
3/4 cup chopped fresh flat-leaf parsley
Directions:
Directions:
Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open. In a large pot with a lid, heat the oil and butter over medium heat. Add the garlic, shallots, salt and red pepper flakes and cook until fragrant and soft but not browned, 3 to 5 minutes.

Add the mussels, wine, and half of the parsley. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss. Remove from heat.

*You can use frozen mussels in this same preparation, just adjust the cooking time accordingly and discard any mussels that have not opened after cooking.

Pictured with homemade pappardelle (because why not!) and asparagus.
We often enjoy this as is, with simple crusty French bread for sopping up the yummy broth.

 

 

 

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