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From Cook's Illustrated Mussels in White Wine:
2 cups white wine
1/2 cup minced shallots
4 medium cloves garlic , minced
1/2 cup chopped fresh parsley leaves
1 bay leaf
4 pounds mussels , cleaned and debearded
4 tablespoons unsalted butter
1. Bring wine, shallots, garlic, parsley, and bay leaf to simmer in large pot; continue to simmer to blend flavors, about 3 minutes. Increase heat to high. Add mussels; cover and cook, stirring twice, until mussels open, 4 to 8 minutes, depending on pot and mussel size.
2. Remove mussels from liquid, twist off and discard top shells, and put in large serving bowl. Meanwhile, swirl butter into pan liquid to make emulsified sauce. Pour broth over mussels and serve immediately with warm bread or rice.
They recommend buying rope cultivated to avoid the grit.
I'm not a huge fan of mussels but I've never tried cooking them myself. I'm willing to give it a try if someone can find a relatively simple recipe. Also, I would assume fresh would taste better than frozen???
How about mussels?
I've gotten some positive feedback on this idea, so let's decide what ingredient we'd like to focus on for next Sunday.
Suggest something you're really curious about or know a lot about so we get some activity going!