Steamed mussels with various herbs. Scrub mussels thoroughly with a scrub brush, removing beards. Prepare mussels: Rinse mussels twice in cold water. If there are open ones, give them a tap and if they don't close, discard them (mussels close slowly, so be patient with them!).
You can have Steamed mussels with various herbs using 9 ingredients and 10 steps. Here is how you cook it.
Ingredients of Steamed mussels with various herbs
- You need 1 kg of mussels.
- It’s 3-4 cloves of garlic.
- Prepare 4-5 of spring onions.
- It’s 1/2 cup of olive oil.
- You need 1 1/2 cup of dry white wine.
- You need of juice of 1 lemon.
- Prepare of fresh pepper.
- It’s of oregano.
- Prepare of ground parsley, according to taste (at least 1/2 cup, it goes great with the recipe).
We cook them with earthy, spicy harissa balanced with a bit of honey, then finish them with a generous amount of herbs for bright, fresh flavor. Add cream, salt, and pepper to pot; simmer, uncovered, until mixture coats the back of a spoon. To serve, pour equal portions of sauce into soup bowls. Arrange mussels on top; garnish with parsley.
Steamed mussels with various herbs step by step
Clean the mussels thouroughly. You clean them by rubbing the shell very well under running water. If there are any barnacles or stuck stones, residue of other broken shells you might need to scrape them off with a small knife or rub it thoroughly to remove everything..
Discard all mussels that are already open..
Then, using a small knife, remove their beard..
Place the healthy, closed mussels for only 2-3 minutes in a little boiling water or even better in a little wine, until they open, a sure sign that they are still alive. Throw away the ones that don't open..
Heat the oil in a frying pan and sauté the onions cut into round slices..
When the onions are tender add the cloves of garlic and continue sautéing for 2-3 minutes to let out their flavor..
Add the washed mussels, cover the frying pan and cook over strong heat for a few (2-3) minutes, stirring a couple of times with a wooden spoon..
Add the freshly ground pepper, a generous amount of the parsley (but not all of it), the lemon juice (keep a little to sprinkle over the ready mussels later), one dose of oregano and finally, the wine. Cook for an additional 4 minutes, stirring well in the meantime so that everything combines for a nice flavor..
Leave them in the frying pan for a while so that a bit more of the wine evaporates in the meanwhile and serve hot, as they are in their shells, sprinkled with the rest of the parsley and some of the leftover stock..
Sprinkle each plate with a little uncooked lemon juice, just before you start sucking them. Because mussels cooked this way are sucked from their shells, not eaten with a fork..
This Steamed Mussels recipe is so heavenly, it's worth all the effort. And maybe a gigantic pot of mussels that we drink with the coldest pinot grigio ever. With piles of perfectly toasted bread that is smothered in butter and ideal for dipping in broth. Mussels are already good but steaming them with beer , bacon and honey? Juicy steamed mussels get topped with a tangy dressing - and no matter how many I make there are never any leftovers!
