Directions: |
Directions:1. Clean and prep mussels:
Rinse the mussels in cold running water. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead.
Looking over the closed mussels, see if any still have their beards (long hairy byssal threads which help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell. Do this just before cooking
2. Steam mussels:
Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart). Add the mussels to the pot. Cover and bring to a boil and then reduce the heat to low. As the mussels cook, they will release their highly flavored water into the pot.
Cook until shells have opened, and the mussels are just cooked, looking steamed and soft, 5 to 7 minutes. Take care not to overcook, or the mussels will be rubbery and hard.
3. Remove cooked mussels, save the cooking liquid:
Once the mussels are cooked, carefully remove them from the pot to a bowl, one-by-one using tongs, including those that have broken loose from their shells. Do not discard the liquid in the pot!
Pour the liquid into a gravy separator. Let the liquid settle for a couple of minutes. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the gravy separator. If the water you've measured out is still a little gritty, filter out the grit using a sieve lined with cheesecloth.
4. Sauté shallots and garlic: (do this while removing the grit from the cooking liquid)
Melt the butter in a medium-sized saucepan. Add the shallots and cook for a couple of minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise skip the flour.)
5. Add mussel cooking water:
Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce.
6. Pour sauce over mussels to serve:
Place mussels in serving bowls. Pour some sauce over each bowl of mussels.
Serve immediately. Serve with crusty bread for dipping in the sauce. |
Personal
Notes: |
Personal
Notes: Can add mussels back to the sauce and hit for a minute. Then serve family-style in a large bowl.
PEI mussels are smaller with a milder flavour than BC mussels. Both are fine. It is essential to use fresh mussels. They can be stored in the fridge for 24 - 48 hours. A serving is ¾ to 1 pound of mussels.
Store your mussels in the fridge in a lidless container to catch any leaking seawater. Wrapping loosely in a damp newspaper (or paper towels) can help keep them from drying out and protect them from cold draughts. You don't want live mussels to get too cold and freeze as this will kill them. Don't seal them in a plastic bag as they need air.
Don't soak in water
Don't immerse them in water - fresh or salt. Freshwater will kill them; if left for too long in static salt water the mussels will use up the oxygen and suffocate. This practice used to be done to purge the mussel of any grit, these days all commercial mussel have been purged and purified in a UV deputation system.
Storing Cooked Mussels
Any mussel meat leftover from cooking can be pickled, brined or used in dishes like paella or seafood salad. Store in the fridge and use within two days. Alternatively, the cooked mussel can be frozen and used in soups or a paella.
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This recipe for Mussels in White Wine Sauce (Moules Marinières) is from