Steamed Mussels Ten Ways |
Mussels travel with their own built-in sauce base. They’re easy to steam and, when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you want, so mussels are also a great ingredient to freestyle with. Serves 4
Ingredients
- 5 to 6 lb (2.2 to 2.7 kg) of mussels,rinsed well with cold running water
- 1 cup (250 mL) of any flavourful liquid
- 1 cup (250 mL) of any other flavourful ingredients (see variations below)
- a splash or two of olive oil or a spoonful or so of butter
Directions
1. Wash the mussels very well and discard any that are open and won’t close with a bit of gentle finger pressure.
2. Pour the liquid and other aromatic ingredients of your choice into a large ot with a tight-fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, 10 minutes or so. Discard ny that haven’t opened.
3. Spoon out the mussels into a serving bowl. Strain the remaining liquid to emove any bits of broken shell or lingering sand. Serve over the mussels.
Freestyle variations
1. Thai: Coconut milk and a spoonful of Thai curry paste
2. Southwestern: Spicy Fresh Salsa, cilantro and a splash
of tequila
3. Mediterranean: Tomato purée,minced garlic and capers
4. Italian: Canned tomatoes, minced garlic and pesto
5. Greek: Tomato juice, chopped olives,minced garlic, artichoke hearts,
the zest and juice of 2 lemons, spoonful of oregano and olive oil
6. French: White wine, Dijon mustard and butter
7. English: A can of Guinness beer and sliced onions
8. Apple: Apple cider with a splash of apple cider vinegar
9. Japanese: A few spoonfuls of soy sauce, a splash of rice wine vinegar,
a few drops of sesame oil and sliced green onions
10. California: Orange juice, orange marmalade, lemon juice and diced
red bell pepper
Excerpted from Best of Chef at Home: Essential Recipes for Today's Kitchen. Copyright (c) 2009 by Michael Smith. Excerpted with permission of the publisher Whitecap Books.
Hot Topics
Who's Online
Become a Fan
Follow Us
Zenaida | June 9, 2010 at 2:40 pm - §
... or boil slices of ginger (the more the merrier!) in salted water before putting in mussells. So easy and fragrant broth!