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+-- Thread: Yummmy Steamed Mussels (/showthread.php?tid=20931)
Yummmy Steamed Mussels - Bizymomma - 08-02-2006
Denise,
I know that there have been a couple of recipes posted for mussels. But here is how I fixed mine last night and they were great!
2# mussels
2 TBSP. olive oil
1 shallot, minced
2 garlic cloves, shaved....I used about 5 LOL
4 sprigs fresh thyme
1/2 c. dry white wine
1 lemon, juiced
1 c. chicken broth
pinch of red pepper flakes
1/2 c. chopped fresh parsley
3 TBSP. butter
1# linguine cooked
Rinse the mussels under cold water while scrubbing w/ vegetable brush. Discard any with broken shells. Heat oil in a large skillet or dutch oven. Saute the shallot, garlic, and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high heat for 5 minutes until the mussels open. Toss in parsley and butter, recover the pot and steam for another minute to soften the parsley.
Toss together linguine and mussels in large bowl.
Serve with grilled garlic bread to help sop up that broth!! YUMMM.....
You can also add a chopped tomato when you add the parsley. I chose to save mine to put on the grilled bread with a slab of fresh mozz. and basil leaves!
By the way.......I can't get fresh mussels here, but Walmart carries a bag of frozen-fresh mussels. They are vacuum packed. Works great and still tastes very good!
Re: Yummmy Steamed Mussels - cjs - 08-02-2006
One of my favorite food groups!!! Great way to fix them also.
Re: Yummmy Steamed Mussels - Bizymomma - 08-02-2006
I forgot to mention that I sprinkled a generous handful of grated parm over the top!
Re: Yummmy Steamed Mussels - DFen911 - 08-02-2006
Ok I'm thinking you all just need to send me a plane ticket and invite me over for dinner
Post deleted by sysadmin - - 08-02-2006
Re: Yummmy Steamed Mussels - Bizymomma - 08-02-2006
Steve...did I add too much?
Re: Yummmy Steamed Mussels - cjs - 08-03-2006
Don't worry Angela, you sure didn't add to many ingredients!!
Cooking professionally and cooking at home are two different worlds!! I've often adapted 'work' dishes for home and vice versa.