The first time I tried this recipe, I could not believe how easily I could cook something so exotic, in my own kitchen. This weekend, I was determined to rest. Exhausted from a particularly challenging week, I was determined to do nothing strenuous for the next two days. Everything which required thinking needed to be put on hold.
However, even tired foodies need to eat and I was no exception. Tired of takeout, I tried to think of how to prepare something tasty, yet simple, where the necessary ingredients were already in my pantry or available on my way home. As I walked by my neighborhood fish store, I caught sight of mussels stacked on ice and I knew the answer. Within 30 minutes of being home, dinner was already on the table.
Paired with a chilled bottle of my favorite Sauvignon Blanc, the heavenly taste of fresh, plump mussels and warm, crusty, garlicky bread quickly transported me to a world of azure waters and sand. As I delighted in the contrasting layers of textures and flavors, memories of the tiring work week were soon forgotten, replaced by an excited anticipation of the weekend ahead. Spring was here – perhaps I would work on my garden – maybe even go for a bike ride. Alternatively, I could just sit outside with that great book I never got around to reading..
The most complicated part of the recipe is washing the mussels and removing the beards, if any, Once that is done, prep time is only about 7 minutes with the remaining time spent waiting for the mussels to steam and the bread to toast. The delicate flavors of this dish is particularly enhanced when paired with a dry, crisp Sauvignon Blanc.
Steamed Mussels in Garlic Sauce
Ingredients
Mussels
- 3 tablespoons olive oil
- 5 garlic clove minced
- 1 large onion chopped
- 1 fennel bulb chopped
- 14.5 ounces diced canned tomatoes
- 1/2 cup Sauvignon Blanc or other dry white wine
- 24 ounces clam juice
- 1 1/2 teaspoon salt to taste
- 1/4 teaspoon freshly ground black pepper
- 2 pounds mussels in shells
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons butter unsalted
- 2 tablespoons chopped fresh parsley as a garnish
Crusty Garlic Bread
- 3 cloves garlic finely minced
- 2 tablespoons butter unsalted
- 1 teaspoon olive oil
- 1 loaf crusty Italian bread
- 1 tablespoon chopped fresh parsley
Instructions
Rinse and prepare the mussels
- Place the mussels in a colander and rinse under cold, running water.
- Remove the beards (hairy clumps around the shell) with a sharp knife or pull off with your fingers. Discard any open mussels and broken mussel shells.
- Scrub the mussels with a vegetable brush. Rinse
Prepare the broth
- Add olive oil to a large stock pot on medium heat. .
- When the oil is hot, add the garlic, fennel and onion and saute until transparent - about 5 minutes.
- Add the diced tomatoes and wine and simmer until the alcohol from the wine evaporates - about 3-4 minutes. Add clam juice, salt and pepper to taste. Bring to a simmer.
Steam the mussels
- Add the mussels to the broth and cover the pot.
- Allow the mussels to steam for about 10 minutes, stirring once or twice, until the the shells open. Lower the heat to medium low to keep the broth at a simmer. Discard mussels that do not open.
Finish the broth and serve
- Add the butter, mustard and lemon juice. Remove the pot lid and reduce the broth by about a fifth to intensify the flavor. The broth should have a distinctly sweet mussel flavor when done. Add more salt if needed.
- Using a slotted spoon transfer mussels to individual bowls. Pour some broth over mussels and sprinkle with freshly chopped parsley. Serve with crusty, garlic butter bread and dry white wine.
Crusty Garlic Bread
- Preheat oven to 350 degrees F.
- In a microwave, melt butter about 20 seconds. Add oil, minced garlic
- Cut the loaf lengthwise and place on a baking sheet. Using a basting brush, brush the bread generously with the garlic infused butter.
- Place the basted bread with the baking sheet on the bottom of the over and bake for about 10 minutes. Heat under the broiler for a about 1 minute for a crusty finish.
- Remove from heat and sprinkle with parsley. Cut the bread into 2 inch wide slices and serve with mussels.
Wine Pairing
- Dry citrusy Sauvignon Blanc with no oak or fruity flavors which can overpower the delicate flavor of the mussels.
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