We love mussels. We being hubby Jeff, daughter #2 Penny and me. In fact, Penny, 8, ordered mussels for her Groundhog Day birthday dinner last month. Come Valentine's Day I decided to finally cook mussels.
People, mussels are like the quickest, easiest thing ever. I'm no wondering how often I can get away with make them. I'm going to change it up, using other ingredients like beer, curry and coconut milk.
The moral of the story is, don't put off cooking your favorite dishes. Get in the kitchen, and make it happen!
XOXO,
Amy
PS: How many mussels do you need to feed your crew? From my online research, I found that three pounds — along with some crusty bread — will generally serve as the main course for four people. You can stretch that further if serving mussels as an appetizer. Two pounds was plenty for dinner for me, Jeff and Penny.
White Wine Mussels
2 tablespoons butter
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1 lemon, zested
1 shallot, finely chopped
2 cups white wine
Freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded (You have to pull away beard-like hairs from where the shell is closed.)
Large handful of flat-leaf parsley, roughly chopped
Melt butter in a large stock pot over medium heat. Add garlic and let sizzle until fragrant, about 30 seconds. Add red pepper flakes, lemon zest and shallots, stirring for about 45 seconds.
Pour in the wine and season with black pepper. Bring broth to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot and cook until all the shells are open, about 1 to 3 minutes. Do not overcook!
Serve with crusty bread, which is perfect for dipping in the yummy broth. BTW, don't try to eat any mussels that didn't open.
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