When a friend tells us that he still has most of the 5 pound-bag of mussels he bought from Costco, what could we possibly have done other than inviting him over for dinner? That is, him and his bag of fresh mussels, of course.
1/4 cup butter (cut in half)
2 shallot (or half of an onion)
1 glass of white wine (I usually use any left over wine still in the fridge. But for better result, choose a dry white)
1 teaspoon of flour
parsley (finely cut)
1) If the mussels are fresh, make sure to scrub them well under running water and cut the “beards” off them. Don’t leave them in a bucket of water. You will lose some of the original juice. Set aside
2) In a big pan, add half of your 1/4 cup of butter, shallots, wine, and pepper.
Add the mussels, cover and turn the heat to high.
Cook for a few minutes. Turn and mix the mussels 2 or 3 times during the cooking.
3) After about 10 minutes, the mussels are cooked. Don’t cook them too much or they will be chewy. They should all be open and the mussel “meat’ should have turned slightly orange.
Take the mussels out of the pan with a slotted spoon. Set aside in a covered pan or in a warm oven (you don’t have to, but the mussels might cool too much by the time you are done with your sauce)
Filter the juice remaining in the pan by passing it through a fine colander. Keep the filtered juice on the side.
4) In a soup plate, mash the flour with the rest of the butter
5) Put the filtered juice back in the pan, add the butter/flour mix, heat on low heat until it starts boiling. Stop cooking when the sauce starts thickening a little.
6) Add salt and pepper to taste. Be generous with the pepper. Add parsley.
7) Pour the mussels back in the pan. Mix everything so that the sauce coats the mussels.
Bring a baguette to the table. That’s all you need.
I know there are many mussel recipes. What is your favorite?
Note: Let me insist on the fact that since the wine will be cooked, there is no alcohol left by the time you are serving this. So this is a kid-friendly recipe.