Then carefully pull them out (if you dump them then you’ll just pour all the grit/sand they expelled back on them! They will also open when ready and may take a little longer to steam. Less is more when it comes to cooking mussels! Instead of parsley we are using thyme. If you can't find fresh mussels, make something else! But switching up your side dishes can bring a refreshing change to a classic comfort food dish. DO NOT ADD SALT - the clams should be salty enough as is. It was delicious, although I wish I’d bought shallots for another layer of flavor. PULL the fibrous brown string (beard/byssal thread) coming out from the side of the shell towards the hinge and out of the shell. If one does not open, give it a little longer to simmer. Note: Mussels with only be alive for a short period of time once the byssal thread is removed. I was inclined to agree:), Very nice used a little more shallots than what the recipe said. The Dizzy Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Once I made clams for the first time, I realized I had been missing out for years. Out of the ballpark with this one Karina! I always wonder if I should add more clams to the recipe – my husband and I can polish off 2 pounds no problem! Add the white wine—like a Chenin Blanc or something crisp, but any decent white wine will work—and bring it to a boil. Your email address will not be published. Serve mussels along with the juices in the pan with crusty or garlic bread. Add wine and increase the heat to a medium-high to bring to a simmer. Then add garlic and saute a minute longer. Pan Seared Fish With Tomatoes & Olives Bread is a really great idea here (unless doing a paleo or whole30 option) to sop up all that butter broth! There wasn’t anything left but the shells Sauté the onion and garlic until softened, (about 5 minutes). I usually only end up discarding about 2-3 at most. Used a loaf of home made Cibatta as a sponge to soak up the juices. this link is to an external site that may or may not meet accessibility guidelines. Thanks. In a medium stock pot, heat butter over medium heat. I substituted cilantro for the parsely. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black … You can always add more later. Add the mussels, wine, cream, butter, and parsley. Clams will open when they're done. Its so good! Required fields are marked *, Rate this recipe So thrilled you loved them Donna…haha we usually use some of the shells to scoop up all the sauce that’s left! Firecracker Salmon Done with my dinner but cant get over the flavor of the ocean from my system! A big hit with to accompany my steak; even with the kids loved it. Serve immediately. Information is not currently available for this nutrient. Husband really liked them. Learn how your comment data is processed. ★☆ Carefully remove each one (do not dump) and place on a towel. Take them out of their packaging when you get them home and store them in a bowl. Lobster Bisque Once they open they're DONE. Never store mussels in water. The Dizzy Cook is a collection of my simple recipes and tips for the migraine community, their friends, and family. They broth was flavorful and delicious. While clams are sitting in water, prepare a large, heavy bottomed dutch oven or pot with cover by melting butter and olive oil over medium heat. Add the white wine—like a Chenin Blanc or something crisp, but any decent white wine will work—and bring it to a boil. Only 8 ingredients (butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley). Add juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered. I usually get about 2-2.5 pounds for a full meal and my husband usually eats 2 servings, so they serve about 2-3 total. Luckily with this recipe for littleneck clams in a wine-free herbed butter broth, you’ll hardly notice they’re sitting this one out. Loved your recipe! Add wine, parsley and shallots.Steam for approximately 5 minutes or ... 3 to 4 servings. Sprinkle with parsley, salt, to taste, and garnish with additional lemon wedges. Allrecipes is part of the Meredith Food Group. If you add the optional 1/4 cup of heavy cream, do it after the clams have been removed while you reduce the leftover stock. Thank you for this recipe! Serve steamed mussels along with the juices in the pan to dip bread or garlic bread. The most important step to preparing mussels is to clean them just before cooking: LIGHTLY RINSE each mussel under running water, using your fingers to clean them of any excess dirt . © 2020 CHOWHOUND, A RED VENTURES COMPANY. Although I received compensation for participating in the campaign, all thoughts and opinions are my own. If they don’t open after all of this, just discard them. Once the shallots and garlic have softened add white wine and reduce for 2 minutes. Add the mussels, wine, cream, butter, and parsley, salt and pepper. Buy the best mussels (1 pound or 500g of mussels per person for a main meal, or half that as an appetizer). Unopened shells can be removed before serving. This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. I also tossed in a pinch of kosher salt to help sweat the shallots and garlic. Transfer the mussels to a serving bowl, along with cooking liquid. Don’t know what else I can say. Add shallots and saute for about 1 minute. This recipe really serves 2-3 people for a full meal and 4 people as an appetizer. My name is Karina and this is my internet kitchen hang-out. Melt butter over medium heat in a large shallow skillet. This is the recipe I have used for years and it is really excellent. Then gently set them in a bowl of fresh, cold water. This mussels recipe is very simple. Add wine and increase the heat to a medium-high to bring to a simmer. Congrats! Serve steamed mussels along with the juices in the pan to dip bread or garlic bread. I can see adding garlic to this too. These things cook in just 7 minutes? Such as small Spanish mussels OR Large New Zealand mussels? I am wondering if you have cooked with mussels from different countries and find any difference? They’re alive and need to breathe. You won’t believe it, we’re making the same way muscles. The cooked mussels add their own flavour to the broth while steaming. This recipe uses littleneck clams, but mussels are an easy substitute as well. Add the mussels, wine, cream, butter, and parsley, salt and pepper.

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