Danny-O's Steamed Mussels Recipe

There's nothing like a steaming bowl of mussels in a winey-garlicky sauce. Sopped up with oven-warmed french or sourdough bread, it can be the perfect start to a cozy evening in, or the hit at your holiday party.

This recipe was shared by Danny-O, a friend of i love blue sea.

As Danny-O admits, "These are the oysters you'll be served at any good bistro or seafood shop."

So enjoy this classic with some of our fresh, sustainable Mediterranean Mussels or Penn Cove Mussels out of Whidbey Island, WA.

Don't forget the loaf of bread for sopping up the garlicky-mussel magic!

Ingredients:

Lots of scallions, green and white, sliced thin, 6 total

2 cloves garlic, thinly sliced

1 T. olive oil, or one swish around a pan

Small bunch of parsley chopped

¼ c. of white wine, or a couple of good “dashes”

our favorite hot sauce

2 lbs. mussels debearded*

Bread, usually a French loaf

Makes 4 servings.....okay maybe just for two of us.

Sautee scallions in oil for a few minutes and then add the wine and some of the parsley. Add the hot sauce now, or at the end, your choice. (I add a little at both ends.). Now add the mussels, cover and cook for 7 minutes or until they open nicely. Discard any that don’t open. Transfer others to shallow serving bowls. Reduce remaining liquid for a few minutes and pour over mussels with a last sprinkling of parsley.

*Debearding the mussel. This cannot be done too long before cooking the mussel, because the mussel will begin to die as soon as it’s removed. This whisker is usually obvious. Grasp the mussel firmly and pull it loose, being careful not to pull out any mussel meat. If the mussel is closed to tightly you can remove it later. It’s quite easy to clean a bunch of mussels once you’ve done one or two with ease. Relax.


Posted Dec 20th by Danielle