I never knew just how amazing mussels were until I had them at The Mermaid Inn in New York a few years back. I instantly fell in love, to the extent that Josh now knows that when we go out to dinner, if steamed mussels are on the menu, there’s a 99% chance we’ll be ordering them.
Hey, I know what I like.
For some reason, they always seemed way too intimidating to make at home. I’m not exactly sure where I got this idea, since this meal is one of the easiest things we’ve ever made, and oh so delicious.
The original recipe calls for 1 pound for two people.
We made 2.5 pounds, and ate every bite. With bread.
We decided the easiest way to do this was to sit on the floor of our living room and have a picnic while watching our latest obsession, Friday Night Lights (one of the best shows ever). The reason the photo above is so bad is because immediately after taking it I threw my phone to the side and dug in.
I have priorities.
Recipe from here:
Spicy Steamed Mussels
- 1 pound mussels (Get Prince Edward Island mussels if you can, and think fondly of Anne Shirley)
- 2 tablespoons flour
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 garlic cloves
- 4 tablespoons Italian parsley, minced and divided
- 1 1/2 teaspoon crushed red pepper
- 1 cup dry white wine
Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the “beards” off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren’t tightly shut.
In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes and until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.
Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times; this will make sure the mussels at the bottom don’t burn. You’ll know when the mussels are done when they’re all open, throwing away any that refuse to open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread.