Why are these hairy mollusks so intimidating? I firmly believe that everybody should be making mussels.
Things mussels have going for them include:
- They make their own sauce when they open.
- All they generally need is a quick scrub and a toss in boiling liquid.
- Cooking them is less finicky than searing fish.
- Buying them is easier than choosing sustainable fish (mussels are pretty much all sustainable).
- They’re pure protein.
- They’re their own utensil (use an empty shell to pinch the meat from the next mussel and also use it to scoop up sauce).
- They’re dirt cheap.
All you really need to know when buying mussels is:
- The shells should close when you squeeze them shut a few times (if they’re not already closed)
- They shouldn’t be dry inside (if the shells are open, that is — closed is generally better, but as long as they bounce back, they’re fine)
- The shells shouldn’t be cracked.
- If you can pick your mussels one by one, do it. It’ll save you from throwing out as many dead ones from a bag when you get home
- Get a bag of ice to go when you buy mussels. They die quickly out of the cold.
Here’s a quick recipe for them. If you don’t have mushrooms? Leave them out. Don’t like celery? Skip it. No white wine? Use a little water instead. No herbs? No problem.
Eat these mussels with bread or roasted whole sweet potatoes, or a salad if you’re going all Paleo.
Steamed Mussels with White Wine and Mushrooms
2 lbs mussels (1 bag, usually)
1 cup chopped mushrooms
1/2 cup chopped celery
1/2 cup white wine
1/2 cup water
1/2 cup parsley or sorrel or any other herb or chopped, pungent green
Lemon slices, to serve
Scrub the mussels under cold running water one by one and remove any fibrous bits sticking out of the shells and any rough parts on the shells that scrape off.
If the shells are open a little, squeeze them closed a few times. If they don’t close, throw them out. Working quickly, stack the good mussels in a bowl. Don’t let the mussels sit in water or they’ll drown (they need salt water, but they’ll stay alive long enough in open air to turn into your dinner).
Combine the mushrooms, celery, wine and water in a large pot and bring to a boil. Reduce heat to medium, cover and simmer five minutes, until celery is softened. Return heat to high and add the mussels. Cover and steam three minutes then reduce the heat and steam 3-5 minutes more, until all the mussels have opened. If a couple don’t seem like they’re going to open any time soon, throw them out. Otherwise, steam a bit longer until they do open. (Note: on a gas stove, there’s no need to steam 3 minutes on high and then reduce — instead, reduce the heat right away to medium and steam 6-8 minutes).
Uncover and stir in parsley. Divide between bowls or eat directly from the pot with a bowl on the side for empty shells. Don’t forget to soak up the cooking liquid afterward.
Wasn’t that easy?
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