Steamed Mussles

The recipe used was found on About.com in the food section. Of course I was out of onion, lemon juice and parsley but still was great. I went with this recipe because of the simplicity  and really it’s the white wine with the mussles juices that give the great flavor.

  • 4 lbs fresh mussels
  • 1/2 cup white wine
  • 1/4 cup chopped shallots (about 4 Tbsp)
  • 2 cloves of garlic, thinly sliced (not chopped or minced)
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped parsley
  • 4 tablespoons butter (1/2 stick)
  • Fresh lemon juice, to taste

Saved all the left over juice from this and will make a seafood linguine soon.

Drinking and Eating for the New year!

via Muscling Through A Broken Cork — Progressing into Solitude

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2 thoughts on “Steamed Mussles

  1. If you ever get the itch to try this again, consider at least once going the extra step and turning it into Billi Bi soup. (original recipe here: https://cooking.nytimes.com/recipes/1017283-billi-bi ). I vary mine by returning the mussel meat to the finished soup, rather than serving it without. But that’s your call. It’s hardly any extra work – just a few ingredients – but makes for a fantastic twist if you like seafood soups. 🙂

    Liked by 1 person

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