Steamed Mussels are on of the easiest, yet most luxurious, flavorful and satisfying dinner options out there. Since the months more or less ending with an “r” (in which mussels are in season) are coming to a close, I have to hurry with this post before February is over.
My mussels (MSC, of course – fish and seafood are one thing where I am not buying anything without a sustainability seal) always end up as moules marinières: steamed over a little bit of white wine. It’s so simple, but it’s SO good. One of these recipes you simply can’t improve.
Steamed Mussels/moules marinières (feeds 2 for dinner)
- 750g-1000g fresh mussels
- 1 knob of butter
- 1 shallot, finely chopped
- 1 clove of garlic, minced
- 1 glass of white wine (ca. 150ml-200ml)
- 1 dash of pimentón
- 2-3 tbsp. chopped parsley (fresh, if possible, but frozen will do)
- 1/2 a loaf of ciabatta or baguette
- Under cold water, scrub the mussels. Throw out mussels that don’t close upon pressure or after a few minutes in lightly salted cold water.
- In a large pan (one for which you have a fitting lid), melt the butter over 2/3 heat.
- Add the shallot and sauté until translucent (medium heat).
- Add the garlic and sauté for another minute.
- Add the white wine and briefly increase the heat.
- Add the mussels, close the pan with the lid and lower the heat to medium again.
- Wait for 3-4 minutes, until the mussels open. Give the pan a shake now and then without taking off the lid.
- When the mussels have opened, take off the lid and add the parsley and the dash of pimentón.
- Carefully ladle the mussels into bowls with a slotted spoon, then pour the sauce from the pan on top.
- Serve immediately with warm ciabatta or baguette to scoop up the sauce. (discard any mussels that haven’t opened)