Mussels Steamed In Wine
A simple summer dish.
This dish of Mussels Steamed in White Wine with Lemon and Parsley is both beautiful and simple. Rich, dark mussels—with their taste of the ocean—are delicately and quickly cooked in an aromatic sauce. They can be eaten straight from the pan with nothing else or they can form the basis of a larger meal when served over a bed of seasonal greens or tossed with a pot of spaghetti. Simple and delicious. It’s a dish that's all about pleasure.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Yield: 4 Servings
- 1 lb. fresh mussels
- ½ lemon, cut into thin rounds
- ½ cup white wine
- 2 cloves garlic, chopped
- ¼ teaspoon red pepper flakes
- Sea salt, to taste
- ¼ cup fresh parsley leaves
- To clean the mussels, place them in a colander in your sink. Rinse with cold water. Sort through the mussels and discard any that are already open. Place the rinsed mussels in a bowl of cold water and let sit for 20 minutes. Remove them from the water. Brush off any excess dirt on the outside of the shells and remove the beards (the little brown thread sticking out between the two shells).
- Add the sliced lemon, white wine, chopped garlic, red pepper flakes and sea salt to a pot large enough to hold all the mussels. Place the cleaned mussels in the pot, cover, and set the stovetop to high. Leave on the stovetop until all the mussels have opened and the meat inside is tender, 5 minutes or so.
- Divide the mussels between four serving bowls. Ladle the sauce in the pan over the cooked mussels. Sprinkle with fresh parsley.
- Serve and enjoy.
- For a heartier main course, increase the ingredients in this recipe by 4. At serving, drizzle the mussels with aioli and serve accompanied by french fries or roasted potato wedges.
- For lunch, serve the mussels over a bed of seasonal greens dressed lightly with olive oil and lemon.
- For dinner, cook up a pot of spaghetti. Toss the mussels and all their cooking ingredients with the spaghetti just before serving. Add a sprinkling of Parmesan cheese.
- Have a loaf of crusty bread on hand for dipping into the sauce. Serve accompanied by a bottle of chilled white wine and a wedge of smoked cheese.