Mussels can be a tasty dish for the entire family

I love seafood, mostly any seafood. However, mussels are the most enjoyable seafood in my family.

My family enjoys mussels steamed, grilled and usually with lots of butter to dip. 

This recipe is a very easy recipe to follow and one that is loaded with tons of flavor. Make sure to purchase fresh mussels from a reputable location.

Also, presoak the mussels in water salted to taste of the ocean for at least 10 minutes. Throw away any mussels that are open and won’t close when touched and look for any strands of thread that are hanging from the mussel. Remove the strands by pulling them out slowly toward the back or hinge of the shell.

— Scott C. Anderson is associate food service director and chef with Shepherd University.

Mussels

3/4 cup dry white wine

2 pounds mussels, scrubbed clean under running water

Coarse sea salt and freshly ground black pepper

2 tablespoons creamery butter

1/4 cup minced shallots

4 cloves minced garlic

1/4 cup minced parsley

1 French baguette

Fresh creamery butter (extra for baguette)

Pour wine in the bottom of a large stockpot. Add the mussels to the pot with a pinch of salt and 2 grinds of pepper. Bring to a boil and then reduce the heat to low. Cook until shells have opened, and the mussels are steamed and soft, about 6 minutes. Take care not to overcook, or mussels will be chewy and hard. Once the mussels are cooked, remove them from the pot to a large bowl, including those that have come loose from their shells. Save the liquid in the stockpot.

As it sits any grit from the mussels will sink to the bottom. Pour out the liquid into a measuring cup filtering out the grit using a fine mesh sieve.

Place a saucepan over medium high heat and add in the 2 tablespoons of butter. Add the shallots and cook until translucent, add in the garlic and sauté for another minute. Then, drizzle mussel essence (water) to the saucepan, stirring to combine flavors. Add the minced parsley to the sauce.

Place mussels into a large serving bowl, and pour sauce over the mussels. Serve with bread coarsely torn from the baguette with fresh creamery butter to soak up all the delicious juices around the mussels.

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