I love making steamed mussels in white wine at home. I prefer the mussels I’ve made at home to those I’ve ordered at restaurants. As the mussels steam, the broth gets trapped inside the shells. It’s divine, plus the leftover broth is fantastic for soaking up with a good loaf of bread.
Key Ingredients
Mussels: I use fresh mussels in this recipe. Buy them from a trusted seafood counter. The nice thing about mussels is their price. Even at a gourmet or pricy store, they cost $7 to $8 a pound. Cleaning and storing tips for mussels are below. White wine and broth: Mussels and white wine are a classic combination. Use a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked chardonnay. In addition to the white wine, we add a splash of broth. I use chicken broth, but vegetable or seafood stock works, too. Shallot and garlic: We want lots of cooked shallot and garlic. As the mussels cook, the shallot and garlic fall into the shells. Cream: It is optional, but I always add a splash. It mellows out the broth and makes it more luxurious.
How to Prepare Mussels for Cooking
Remember that mussels are alive when you buy them. When stored properly, live mussels will last 2 to 3 days in the refrigerator (sometimes longer). Do not store live mussels in water. When you get home from the store, remove them from any ice and airtight bags (the mesh bags are okay). Store the mussels in a colander set over a large bowl. Cover the colander with damp dish towels. Check on the mussels daily (or more often, if possible). Do not let the mussels sit in water, and keep the dishtowel damp so they do not dry out. Look through your mussels. If you find any cracked or chipped shells, discard them. If any mussels are open, give them a quick tap on the counter and watch if they close again. If they do not close, discard them. I remove the beard. Most mussels have a beard (the fibers that emerge from the shell). It’s not great to eat, so I remove it. To debeard mussels, hold a mussel in one hand using a dry towel. Then, pull the beard out and away from the mussel with your other hand. Sometimes, removing it can be tricky, but with a good wiggle, it will eventually come out. Clean your mussels before you cook them. Use a firm brush to remove extra sand and the odd barnacle. Then, rinse the cleaned mussels under cold water.
How to Steam Mussels
This steamed mussels recipe is easy and quick to prepare. Start by cooking shallots and garlic in butter, then add white wine and a bit of broth. Stir in the mussels, cover the pot, and let them steam. You know the mussels are cooked when most of the shells are open. It takes 6 to 10 minutes. If you notice any that have not opened, discard them. To finish, I take the pot off the heat, then stir in a splash of cream and parsley, and squeeze over a little fresh lemon juice. So easy and so delicious. Make sure that you have some crusty bread to soak up all the wonderful white wine broth. 1 tablespoon butter 2 small shallots, thinly sliced 2 garlic cloves, finely chopped 1 cup (236ml) low-sodium chicken stock 1/2 cup (118ml) dry white wine Splash heavy cream 1/4 cup roughly chopped fresh parsley Salt and fresh ground black pepper Lemon wedges, for serving 1 baguette, warmed for serving 2Add the chicken stock, white wine, and mussels, then give them a good toss. Cover the pot with its lid and cook until the mussels have opened 6 to 10 minutes. If any mussels do not open, discard them. 3Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream. 4Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
