Steamed mussels are a dish that you need to add to your food list. They are inexpensive, nutritious, and taste great. Make sure you choose mussels from an area that has clean water.
- 3 pounds of mussels
- 3-6 crushed cloves Garlic
- 1 Shallot
- 1 cup Parsley
- 3-4 Tbsp Butter
- 1/2 cup dry White Wine (Pinot Grigio)
Check the date and origin when buying mussels. In North America, P.E.I. (Price Edward Island) mussels are often the top choice. Go through the mussels and throw out any that smell bad or have cracked shells. The rest of them should be soaked in fresh water for about 20 minutes to lessen the sand and salt stored in their shells. Use a brush to remove any debris along with the “beard”. Place the mussels in another bowl of clean, cold water.
Pick out 4-7 fresh garlic cloves and crush or chop into tiny pieces; do the same preparation for the shallot and parsley. Choose a 4-6 quart pot, preferably enameled cast iron for better cooking results. Heat up ¼ tbsp of olive oil and sauté the garlic and shallot over medium heat till they start to turn golden and the flavors are released. Add in the butter and let it melt before adding the parsley.
Drain the mussels and add to the pot along with the white wine. Turn heat to high and keep the lid closed. Once you observe there is steam pushing the lid, turn the heat to medium and cook for 10 minutes if using enameled cast iron or 13-15 minutes otherwise. Add pepper before serving and don’t forget to enjoy the broth along with the mussels. Garlic toast would be your best friend if you want to enjoy this as a meal.