Monday, February 28, 2011

Steamed Mussels

This is a very easy recipe and it is so delicious. Whether you eat the mussels over top of pasta, or serve them in a bowl and dip the bread into the juice, you can't go wrong. The broth from this is not meant to be wasted. A little grated Asiago over top of the pasta melds well with the mussels. They are oh, so delicious!
  • 2 lbs. fresh mussels
  • ½ cup butter or margarine
  • ½ cup white wine
  • 1½ Tbsp. chopped garlic from jar or 1 tsp. garlic powder
  • 1 loaf crusty bread
Remove mussel beard and discard. Rinse mussels in cold water, discard any open or broken mussels.

In a large cast iron or nonstick skillet heat over medium heat add butter, wine and garlic. When it is melted and starts to boil add mussels and cover with a lid. Cook for about 5 minutes or until mussels have opened.

Place skillet on table top on top of potholder and dish out right from the table. Make sure you dip the bread into the juice in the skillet. Enjoy!

I like to use a hearty, multi-grain bread, and Smart Balance margarine.

Variation: You may also omit bread and cook up some pasta serving mussels on top with some of the juice.

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