I Want Mussels

Steamed Mussels

If you’re looking for a simple, fail-proof recipe, why not try simple mussels in broth? Mussels have built-in timers (kind of like those thermometers that pop out of supermarket turkeys when they are done). When they open, they’re done.

Mussels in Broth (serves 4)

4 tablespoons unsalted butter
1/3 cup finely chopped shallot
3 garlic cloves, minced
1 cup chicken broth
3/4 cup water
2 lb mussels
3 tablespoons chopped fresh parsley
Salt and pepper to taste
2 tbsp Olive oil
1/4 teaspoon red pepper flakes (optional)

Add 2 tablespoons of olive oil to a large, deep skillet. Heat over medium flame and cook the shallot, garlic, and red pepper flakes (optional), stirring often until the garlic and shallots are softened (approximately 3 minutes). Add the broth and water and bring to a simmer. Add the mussels and cover the skillet. Cook over moderately high heat until the mussels open wide (approximately 3-8 minutes). Transfer the opened mussels to a bowl with a slotted spoon. Any mussels that remain unopened should be discarded.

Stir parsley into the broth remaining in the skillet then whisk in butter, one tablespoon at a time and season with salt and pepper.

Divide mussels and broth among bowls. Serve with thick pieces of baguette or our sesame bread to mop up the sauce (the best part!)

Greene GrapeI Want Mussels