Penn Cove Mussels - Steamed in Garlic White Wine Sauce
Penn Cove Mussels - prepared with a nod to the classic "Moules Marinière"
Ingredients
- 2 lbs. Fresh Mussels Plan 1# per person for a main, or 1/2# for an appetizer
- 4 Tbsp Butter
- 1 Small Shallot, finely diced
- 3 Cloves Garlic, pressed or finely diced
- 1¼ Cup Dry White Wine such as Chablis or Sauvignon Blanc
- 1 Small Bay Leaf
- 5-6 Sprigs Fresh Parsley, plus more for garnish
- 4 Sprigs Fresh Thyme
- Freshly Ground Pepper
Instructions
Cleaning the Mussels
- Cleaning the mussels will actually take longer than cooking them! It is a simple process that can be done right when you get home from purchasing them. Firstly, you will want to "de-beard" the mussels. This is done by grasping the little "beard" and pulling it out/off. Sometimes, it is quite stubborn, so you may need to scrape it off with small knife.
- Next, you will want to use a stiff brush to clean the shells. Brush while running under cold water.
- After the mussels are de-bearded and cleaned, place them in a large bowl full of cold water. This will allow them to "spit out" any sand that they may have within. Allow to them to sit in the water for at least a half hour. If you end up doing this well before you are planning on cooking them, place the bowl in the refrigerator to keep them cold.
Cooking the Mussels
- Melt the butter in a large, shallow pan. You could also use a Le Creuset or large kettle. I prefer a larger circumference skillet so the mussels can be more spread out.
- Add diced shallots and cook for about 2-3 minutes until they begin to become opaque.
- Add pressed garlic and cook for about 1 minute until quite aromatic, but not browned.
- Pour in the white wine and bring to a boil. Add the Parsley, Thyme, Bay Leaf, and Pepper. Boil for 2-3 minutes to evaporate the alcohol and slightly reduce the volume.
- Add the Mussels. Cover tightly and steam for 5-7 minutes until the shells open. Discard any mussels that remain closed.
- Scoop Mussels into wide soup bowls. Ladle the sauce over the mussels. Garnish with chopped parsley. Serve with crusty French or Sourdough bread. Enjoy.
Notes
You can use this recipe as a starting point to create many variations:
- Creamy: Add a splash of heavy cream or a dollop of crème fraîche at the end for a richer sauce.
- Dijon: Whisk in 1 teaspoon Dijon mustard for a classic French-style finish.
- Swap the aromatics: Instead of shallots, add ½ of a sliced leek and sauté for 5 minutes before adding the butter and wine. You can also experiment with the herbs.
- Brighten it up: Finish the sauce with a squeeze of fresh lemon juice for a lighter, brighter flavor.
- Creamy Tomato Basil: Add 1/2 Cup Cream, 1 Cup Crushed Tomatoes and 1/2 Cup Basil to the sauce before steaming the mussels.