Mussels are a healthy food source that humans have been consuming for thousands of years. They can be prepared in a variety of ways, including smoked, boiled, steamed, roasted, sautéed, or grilled. Mussels are packed with nutrients such as iron, zinc, and vitamin B12, as well as heart-healthy unsaturated fats. Mussels must be kept alive until being cooked, because once they die, enzymes quickly break down the meat, making it unpalatable. Historically mussels that fail to open during cooking were discarded; however, research done by marine biologist Nick Ruello found that 11.5 percent of mussels fail to open during cooking, but when forced open, 100 percent were adequately cooked and safe to eat.
Recipe Servings: 2
+ 20 minutes resting
Ingredients
- 2 lbs mussels, cleaned and debearded
- 1 Tbsp butter
- 2 small shallots, thinly sliced
- 2 garlic cloves, finely chopped
- 1 cup low-sodium chicken stock
- ½ cup dry white wine
- Splash of heavy cream
- ¼ cup fresh parsley, roughly chopped
- Salt and ground black pepper, to taste
- 1 lemon, cut into wedges
Directions
- Inspect each mussel and discard any that are cracked or chipped. If any are open, tap them on the counter to see if they close. If they don’t close, discard them.
- Soak the mussels in a bowl of water for about 20 minutes.
- Remove the mussels’ beards (fibers that emerge from the shell) by pulling them out away from the shell until they come off. Complete this step just before cooking or the mussels will die and spoil.
- Clean each mussel using a firm brush to remove any sand or odd barnacles.
- Rinse the cleaned mussels under cold water.
- Melt the butter in a large pot with a lid over medium heat. When the butter begins bubbling, stir in the shallot and garlic. Cook them for about 5 minutes or until softened.
- Add the chicken stock, white wine, and mussels. Toss them around a bit, cover the pot with the lid, and cook them for about 6–10 minutes or until they open.
- Remove the pot from the heat and stir in the cream and parsley.
- Taste the broth and then adjust to taste using salt, pepper, or more cream.
- Serve the mussels immediately with lemon wedges on the side.
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