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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you like mussels, you will like this dish. I make it for my SIL as my DD can't be bothered with the prep work. The time here includes soaking. Ingredients:
4 cloves garlic, minced |
1/2 cup dry white wine |
1/4 cup chopped parsley |
1/4 teaspoon ground pepper |
1/4 cup butter |
2 tablespoons fresh lemon juice |
1 tablespoon tomato paste |
4 lbs fresh mussels |
Directions:
1. Wash mussels in several changes of fresh water; using a small knife, remove beards .
2. Soak mussels for about 30 minutes in cold water containing a handful of salt& a handful of flour.
3. This will remove any sand inside the mussels.
4. In a large saucepan, stir together the wine, garlic, 2 tbsp of the parsley& the pepper.
5. Drain the mussels& add to pot.
6. Cook over high heat until steaming; reduce heat to low, cover& steam until shells open (about 5- 7 minutes).
7. Discard any that don't open.
8. Using a fork, remove the mussels from their shells, letting the liquid from the shells drain back into the pot.
9. If you want, you can reserve 5 or 6 unopened as a garnish.
10. Set the mussels aside in a warm serving dish.
11. Cook the liquid in the pot over high heat until reduced to about 3/4 cup.
12. Stir in butter, lemon juice& tomato paste; pour over mussels.
13. Garnish with remaining parsley& serve hot over your favourite pasta.
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