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I was always afraid to make mussels. Then I gave it a try and discovered they’re pretty easy to make…and tastier than you can imagine.
This is easier than you’d think. I have Ina Garten to thank for the tips and inspiration for this version. The trick is to start with really fresh mussels.
1. Rinse the mussels in cold water, then put them in a large bowl with 2 quarts cold water and stir in the flour. Mix it around a few times and soak for 30 minutes. This cleans the mussels and loosens any sand. Drain them, rinse again, then remove the beards. Remember, discard any whose shells aren’t tightly shut. You can try tapping them to see if they close—if not you should throw them away.
2. Heat the butter and olive oil over medium heat in a large non-aluminum pot. Add the shallots and cook for 5 minutes. Be careful not to burn them. Add the garlic and cook 3 minutes. Add the wine, herbs, salt and pepper. Bring to a boil.
3. Add the mussels into the pot, stir and cover the pot. Reduce the heat to medium. Remember you’re steaming, not boiling them. Cook over medium heat for 8-10 minutes until they’ve all opened. Discard any that don’t open. Occasionally shake the pot with the lid on to make sure they don’t burn on the bottom.
4. Pour the mussels and all the sauce into a large bowl and serve with the warm bread for dipping.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!