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September 19, 2008, Newsletter Issue #82: Cooking fresh mussels
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Tip of the Week
Fresh mussels can be cooked in a variety of ways including baking, steaming, grilled, pan-fried and deep-fried.
When cooking fresh mussels, only cook them for a few minutes. If overcooked, they will become tasteless and rubbery. To help you avoid overcooking them, add them at the last moment in recipes calling for them.
Here is one of the most popular and easy fresh mussel recipes around. It is known as Mussels in white wine, Sailor's Mussels, or as the French call it....Moules Marinieres. It is a classic French recipe. Depending on your choice, it can be either an appetizer or main meal.
Moules Marinieres (serves 2 people)
2-1/4 pounds of fresh live mussels
2 garlic cloves, chopped
1 small onion, chopped
5 fl oz dry white wine
2 oz (55 g) of butter
½ c fresh parsley, chopped
4 tbsp of cream
salt and pepper to taste
Preparation Prepare mussels by rinsing in cold water thoroughly, debearding
Set aside in colander.
Discard any mussels that are open and do not close when you tap on them.
In large saucepan, melt butter.
Add chopped onion and garlic.
Cook over medium heat until the onions are translucent.
Add white wine and bring to a boil, stirring occasionally.
Add the mussels and cover with lid.
Cook over high heat for several minutes, gently shaking the bottom of the pan several times during cooking to redistribute the mussels.
If possible, remove the mussels one by one as they open, placing them in a colander with a bowl underneath to catch the juices and set to one side.
Discard any mussels that have remained tightly shut.
Boil the remaining liquid in the pan until it reduces to half
Stir in cream and parsley.
Taste the sauce, as it may be quite salty, or add any salt and pepper to your taste.
Transfer the mussels to a large bowl and pour the reduced liquid over the mussels and serve immediately.
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