Here we go then – the WATC guide on how to prepare mussels!
The ingredients for this fabulous recipe are all readily available at your local supermarket or grocery store. Nothing is hard to find, but as always, we’ve come to appreciate the true flavour of organic vegetables and ingredients. If you have access to them, please try to use them. And don’t forget to buy local!
We relied on two ingredient combinations for the big, bold flavours that make this mussels recipe so crazy good. The first is leeks, shallots, and garlic, getting all soft, sweet and fragrant as they cook down in the butter and oil. The second winning combo is white wine and tomato purée; the tomatoes add a little sweetness into the mix, while the wine cuts down their acidity.
Did you know that we have been consuming these bivalve mollusks for thousands of years? Well, when it comes to shopping for them, fresh is best, and I suggest purchasing them from your favourite fish and seafood monger. Look for ones holding a tight seal when you press the outer shells together. If you want to learn more about mussels, read the WIKI article HERE.
Please don’t miss the chance to try this – it’s perfect for dipping into the broth. Check out our one-minute VIDEO on how to make this easy, crispy, gooey, garlicky bread.
Last thing is about how to serve this STEAMED MUSSELS RECIPE. I was taught years ago not to serve any mussels that didn’t open after being cooked. In my experience, the likelihood of unopened shells is greatly reduced when you use really fresh mussels.
Many of you are probably thinking of this recipe as the main for an upcoming dinner or get together; we suggest offering it with a SIMPLE SALAD and following it with an incredible dessert like our LEMON MERINGUE PIE or HARVEY WALLBANGER CAKE.
This STEAMED MUSSELS RECIPE is a delicious option for cozy night get-together!
Truth – I shot the video and photos for this story, then proceeded to devour the bowl of steamed mussels with a hunk of cheesy bread in record time. After cleaning everything up and sitting down to write this post I reflect on everything I want to say and my mouth is watering all over again. This is seriously the best mussels recipe I’ve ever made.
Before I share everything that goes into making steamed mussels with white wine and tomatoes, how about a reminder to PIN this story to one of your PINTEREST boards for easy access and reference. I’d also bookmark the page and SHARE this recipe with your friends – they’ll certainly love you more for your kindness.
How to Cook Mussels
FAQ
How do you prepare freshwater mussels for eating?
Are freshwater mussels good to eat?
How do you clean and cook freshwater mussels?
What is the best method of cooking mussels?
How do you cook mussels?
It’s very quick and easy, and really makes the most of mussels: Saute aromatics to create the flavour base (butter, garlic, onion), cook off white wine then stir through tomato (colour, adds texture, interest and a bit of flavour); Pour the mussels and all the broth in a big bowl – or serve it straight from the pot!
How to cook mussels in a crock pot?
1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce. Photo by Kristen. 2. Place a medium pot over medium-high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds. 3.
How do you cook mussels in a braiser?
Mussels cook very quickly, so this is the easy part. Start by choosing a large pot with a tight fitting lid. Mussels will take up about 1/3 more space in the pot once they’re opened. I have a 3.5 L (3.7 QT) braiser that I LOVE for cooking mussels. It’s a pretty pot so I can serve the mussels in it. It’s the pot you see in the pictures.
How do you make mussel frites?
Moules frites! It’s really easy to make. Saute some shallots and garlic in butter or oil → add bay leaves, black pepper, wine, and mussels → add in a little cream, lemon juice, and parsley → EAT! And about that cream. Heavy cream would be the traditional approach, but I often use dairy-free cashew cream. The choice is yours!