Simple, easy and tasty. Nutrition info on mussels
Normally this is an appetizer but I find it is sufficient as a meal, I make the bread for my wife to dip. If your not fortunate to always be able to find fresh mussels but often you can find a package of frozen without the shell. In my area I have had them for about $5 for probably 3 dozen. They are not as tender but acceptable. I just had frozen tonight just shy of a month from surgery. Traditionally this recipe requires some parsely, I skip it.
4 thick slices of crusty bread
1/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves—1 left whole, 1 thinly sliced
1 small onion or large shallot, minced
Salt and freshly ground pepper
4 pounds mussels, scrubbed
1 1/2 cups dry white wine
4 tablespoons unsalted butter brought to room temp
Directions
Step 1
Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
Step 2
In a large, deep pot, heat the 1/4 cup of olive oil. Add the onion/shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
Step 3
Add the butter and parsley (if you opted for parley) to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
(I occasionally like mine creamy but I don't like using heavy cream, Instead I'll add about a cup of coconut cream) and a tsp of lemon juice and/or a few red pepper flakes if I want a little bit of spice or add tome diced tomatoes or split some cherry tomatoes etc. Overall the base recipe is my go to and most frequently prepare as is.
Normally this is an appetizer but I find it is sufficient as a meal, I make the bread for my wife to dip. If your not fortunate to always be able to find fresh mussels but often you can find a package of frozen without the shell. In my area I have had them for about $5 for probably 3 dozen. They are not as tender but acceptable. I just had frozen tonight just shy of a month from surgery. Traditionally this recipe requires some parsely, I skip it.
4 thick slices of crusty bread
1/4 cup extra-virgin olive oil, plus more for brushing
2 garlic cloves—1 left whole, 1 thinly sliced
1 small onion or large shallot, minced
Salt and freshly ground pepper
4 pounds mussels, scrubbed
1 1/2 cups dry white wine
4 tablespoons unsalted butter brought to room temp
Directions
Step 1
Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
Step 2
In a large, deep pot, heat the 1/4 cup of olive oil. Add the onion/shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
Step 3
Add the butter and parsley (if you opted for parley) to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
(I occasionally like mine creamy but I don't like using heavy cream, Instead I'll add about a cup of coconut cream) and a tsp of lemon juice and/or a few red pepper flakes if I want a little bit of spice or add tome diced tomatoes or split some cherry tomatoes etc. Overall the base recipe is my go to and most frequently prepare as is.