Introduction: Steamed Mussels Made Easy
If you like mussels, you know what they are and where they come from so let’s get right to it. I like to keep cooking simple and this is simple:
Step 1: Steamed Mussels Made Easy
If you like mussels, you know what they are and where they come from so let’s get right to it. I like to keep cooking simple and this is simple: Oh wait, you will be adding wine later, so you might want to pour a little in a glass for the cook, just to make sure it's good.
Step 2: Ingredients
2 lbs mussel
1 head of garlic,finely chopped
10 stocks of green onions finely chopped.
1 tomato, seeds removed and chopped.
4 oz white wine
1 tsp hot sauce
1 tsp butter
Step 3: Garlic, Onions, Tomatoes
2. I have previously prepared a finely chopped head of garlic, about 10 stalks of green onions and 1 tomato with seeds removed.
Step 4: Clean the Mussels
1. When your ready to steam them, dump all the mussels in the sink, remove the beards if any. Beards look exactly what they sound like, little pieces of hair sticking out of the shell. Just pull....Give them a quick scrubbing. .If any mussels are open, tap them on the sink. If they close that’s good. If they stay open, throw them away, they’re dead..
Step 5: Make the Broth
Into a large pot place the garlic and some olive oil. When the garlic starts to sizzle pour in about 4 oz of white wine and add the tomato and the onions. This is where I kick it up a notch. Add 1 tsp of hot sauce and a tsp of butter and sprinkle with parsley..
Step 6: Steam
When the broth starts to steam, it’s time to add the mussels. Let them steam for about 8 minutes. Spoon them into shallow serving bowls and add lots of broth. Any mussels that did not open should be discarded. A slice of garlic bread on the side works for mopping up the broth.
Here's a suggestion for eating them, no fork needed. Use 1 shell like a pair of tongs. Just insert it into a mussels, close them, and remove the mussel…. Simple
Step 7: Heaven
Unfortunately, my wife doesn't like mussels, so more for me. Cheers, enjoy.