Roll your sleeves up and clear the table – you’re in for a treat now! These easy steamed mussels are a winner! Friends ask specifically for this dish when they come for dinner. I have to say that I don’t mind at all!
First thing to do is make sure that the mussels you buy are fresh. Yes, you can use those from the frozen section… but if you flutter your eyelashes at the fishmonger, he may even clean the shells for you… saving you time later on. If you clean the mussels yourself, rub gently with your fingers to remove any beards and barnacles, but don’t be tempted to use a brush or the shells will colour the sauce.
Here we go – heaven in a pot! This easy steamed mussels recipe is supposed to feed four, but I think it’s better for 2… because I’m greedy!
- 2 kg of cleaned mussels in their shells (just Google how to check they’re all fine to use so you don’t have a deadun that poisons you)
- 2 or 3 shallots, very finely chopped
- 1 tablespoon of unsalted butter
- 2 glasses of dry white wine. Actually, make it 3 then you can drink one whilst cooking
- 2 cloves of garlic, finely chopped
- Some chopped fresh parsley for garnish (optional)
Now to make those easy steamed mussels
Grab a very large pot that also has a lid.
Sweat the chopped shallots in the butter until soft. Add the garlic and cook gently for a further minute or so.
Add the two glasses of wine and bring to the boil (this burns any alcohol and bitterness off)
Chuck in the mussels and cover for about 3 minutes, or until the mussels open (discard any closed ones)
Pour in the healthy glug of cream and the parsley
Stir well and serve immediately with plenty of fresh bread for dunking.
Accept your applause and pour another glass of wine.