Ever since my work trip to Brussels, I've been harbouring (no pun intended) a craving for mussels. As far as seafood goes, they're pretty inexpensive. Leads one to wonder why I tried to save even more money by buying them at Costco, even though it was basically a crate's worth. I had to clear out half the fridge just to make room for the thing. So we had one batch on a weekend and then I had to cook the rest of them again on the Monday before they went bad. Monday nights I also play volleyball. So this lovely meal had to be shovelled down before I ran out the door. (*Sound of balloon deflating*) That also explains the atrocious photo quality. If you make this dish, it's worth savouring - and open a bottle of white while you're at it!
To make mussels:
Sort and scrub 2 lbs mussels, reserving the juice in which they were resting. This step is important so you get rid of any mussels that are already dead. There are how-to videos on youtube if you're not sure how to do this. Note: 2 lbs is usually enough for 3-4 people.
Prepare 3/4 cup fish stock and set aside. I wasn't about to make my own; I used this good quality powdered one. Dice 1 small onion and 2 cloves of garlic and slice 12 mushrooms. Melt 1T butter in a large pot (ensure it comes with a tight-fitting lid for later) over medium heat, then sautee onion and garlic until onion is translucent, stirring regularly. Add fish stock, 3/4 cup white wine, several tablespoons of reserved mussel juice and a couple of threads of saffron.
To make mussels:
Sort and scrub 2 lbs mussels, reserving the juice in which they were resting. This step is important so you get rid of any mussels that are already dead. There are how-to videos on youtube if you're not sure how to do this. Note: 2 lbs is usually enough for 3-4 people.
Prepare 3/4 cup fish stock and set aside. I wasn't about to make my own; I used this good quality powdered one. Dice 1 small onion and 2 cloves of garlic and slice 12 mushrooms. Melt 1T butter in a large pot (ensure it comes with a tight-fitting lid for later) over medium heat, then sautee onion and garlic until onion is translucent, stirring regularly. Add fish stock, 3/4 cup white wine, several tablespoons of reserved mussel juice and a couple of threads of saffron.
Add mussels to pot, cover with lid and steam for a couple of minutes or until mussels open up. Discard any that remain closed, then remove mussels with a slotted spoon.
Bring liquid to a boil and reduce by about a third. Add 2T heavy cream then simmer for several minutes. Serve mussels and broth with hunk of baguette (if you have a hunk and a baguette even better!) and a green salad.
Variation:
Substitute fennel for onion.
Variation:
Substitute fennel for onion.
For this post I'm linking up with Carole's Chatter Food on Fridays - Fish and Seafood edition
kat can cook! :)
ReplyDeletewow...normally i can't eat mussels because of a weak stomach. But this looks too good...the sauce looks delectable too
ReplyDeletemongs
mythriftycloset.blogspot.com
looks easy..
ReplyDeletehttp://navlandstyle.blogspot.ca/
Hi there, this is a really nice post about fish/seafood. It would be great if you linked to it in my Food on Friday series. This week it is about all things fishy and seafoody. Food on Friday
ReplyDeleteGreat that you linked in, thanks.
ReplyDeleteI'll put in the recipe name for you.