Zesty Steamed Mussels. Great recipe for Zesty Steamed Mussels. For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. Zesty Steamed Mussels

You can cook Zesty Steamed Mussels using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Zesty Steamed Mussels
  1. You need 1.5 Pounds of fresh, live, PEI mussels.
  2. It’s 3 Strips of bacon, diced.
  3. You need 1 of shallot, finely diced.
  4. It’s 4 Cloves of finely chopped garlic.
  5. You need 2 Tbsp of lemon juice.
  6. You need 1 Tsp of cayenne pepper.
  7. It’s 2 Cups of dry white wine (I use Pinot Grigio).
  8. You need 1/4 Cup of fresh chopped parsley.
  9. Prepare 1/4 Cup of grated parmesan.
  10. Prepare as needed of olive oil.

Cover mussels with saucepan lid to keep warm. Preparation: Wash and scrub the mussels with water to make sure the outside is clean In large pot over medium heat add butter and onions Preparation. Rub both sides (one side if using baguette) with whole garlic. Every time I am in Paris, I would never pass up an opportunity to have my favorite steamed mussels pot, where loads of mussels are steamed with white wine, garlic, parsley, and served with French fries.

Zesty Steamed Mussels step by step

  1. Prepare the mussels for cooking as described in the recipe description above. To reiterate: it is VERY important to ensure that all of your mussels are alive before cooking. Any dead mussels should be discarded..

  2. Place the diced bacon into a cold, large pot and turn on the heat to medium. Add a drizzle of olive oil. Starting the pan cold and adding the drizzle of olive oil will help the bacon render its fat and become crispy. Fry the bacon until it is about halfway cooked..

  3. Before the bacon gets crispy, add the shallot and garlic and stir in well. You don't want to add these any sooner or they will burn..

  4. Once the bacon is well and truly crispy, add in lemon juice and cayenne pepper. Stir to combine..

  5. Once combined, pour the mussels into the pot and ensure they are spread as evenly across the pot as possible. Pour the white wine over the mussels. The wine should touch every mussel in the pot though they do not need to actually be covered. You're steaming them; not boiling them..

  6. Cover the pot tightly with the lid and allow to cook for about a minute to a minute and a half until all of the mussels have popped open. If there are any mussels which have not opened, these should be discarded but make sure you at least give them the chance. The mussels are cooked as soon as they open. Continuing to cook once they've opened will result in rubbery mussels..

  7. Give the mussels a quick but gentle stir to make sure that they're all coated in the broth. Pour into a serving bowl with all the broth and top with grated parmesan. Serve immediately with bread to use for mopping up the broth..

Steamed mussels with white wine is a classic dish and it's incredibly easy to make. The recipe below will serve four people for dinner. Inspired by a spicy mussel dish I enjoyed at Bar Pilar, a tapas bar in Valencia, years ago, this dish is made special by the crunchy almond and hazelnut picada added after the mussels are steamed. Featured in: One More Reason To Love Mussels: Curry Laced Moules à La Marinière With Fresh Peas. Heat the olive oil in a pan over medium heat.