If you are looking for a simple recipe on how to cook mussels, then look no further! Not only is this recipe easy, but the taste is also restaurant-worthy. I find it somewhat crazy to hear people say that they need to go to fancy restaurants and spend so much to enjoy this delicacy when you can buy mussels really cheap. Well, ok maybe not in all parts of the world, I mean I was already shocked when I first saw a 1-kilo pack of frozen mussels in a supermarket where we usually buy food selling for €4. I know that is not much, but relatively speaking, that is already expensive since I grew up where mussels are really cheap, like €1 per kilo and you always buy them fresh and alive. But since October the prices for mussels are a bit down due to being in its peak season. And although Armin does not like them so much, I would always get a pack for me to satisfy my craving. Back home, we cook mussels in a variety of ways. My Mama would often make mussels in ginger soup but we also grill and bake them from time to time.
How to clean Mussels
Well, that depends where you bought them. Mussels that come from the wild will need to be soaked in water for about 20-30 minutes, I read somewhere that adding salt and cornmeal or breadcrumbs will help them spit sand better. You may also need to remove the beard by pulling them one by one. Farm-raised mussels do not require so much cleaning so just rinse them thoroughly and brush the shells if needed.
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Mussels in white wine
INGREDIENTS
- 2 pounds mussels
- 2 cloves garlic - - minced
- 2-3 tablespoons butter
- 1 tablespoon ginger - - cut into small strips
- ½ cup white wine
- dash of pepper
INSTRUCTIONS
- In a deep pan, saute garlic and ginger in butter until just cooked and tender.
- Add the white wine and bring to boil.
- Add the mussels and cover. Cook for 5-7 minutes stirring occasionally. It would already be salty so no need to add any. Add some pepper.
- Serve with bread or rice or fries.
RECIPE NOTES
Enjoy this delicacy with a glass of wine? Why not, indeed! Although I am afraid I am not the right person to give tips on wine pairing. Sad to say that I developed alcohol allergy/intolerance some years back so I really seldom drink any. The good news is, someone else can! Ben and Lisa of Sips of Wine , both wine and food lovers, will tell you which wines best fit this dish or any other dishes for that matter.
Just did this recipe with 2 tbsp of Extra Virgin Olive Oil in stead of butter. Garnished it with some chopped leafy cilantro and added lemon zest & freshly ground black pepper. Mine just came out a little soupy. Should have drained the fresh mussels well before tossing. Great with french baguette. Another great and simple recipe. Danke schoen, again.
it might be soupy but still sounds yummy!!! und bitte schoen Vermil...