Top Shelf Garlic Steamed Mussels


Savory garlic and wine sauce enlightens steamed mussels


top shelf garlic steamed mussels


Steamed mussels are delicious by themselves.  But steam them with this simple sauce and their own juices and you'll find them elevated to a top-shelf status on your culinary seafood delight list.


Ingredients: Serves 4-6 people as an appetizer or side dish.

    1 two pound bag of fresh saltwater mussels (see note below). 
    2     tbsp olive oil
    1     onion, chopped
    1     tbsp garlic power
    1/2  cup white wine
    1/4  cup chopped and seeded tomato
    1/4  cup fresh chopped parsley


You must have fresh mussels for any recipe calling for these delightful mullosks. 

Tell the seafood clerk you will only accept fresh mussels. 

They must be stored in cold climates or on ice. 

Check the harvest date on the bag.   Don't accept them if more than one week has passed since their harvest.  Look at them.  If many are open, tap on some them.  If they don't close, put them back. 

Smell them.  If you smell dead seafood instead of the sea, put them back.  And when you get home with them, if more than 1/3 of them are expiring to the point their shells are open and wont close, take them back.

Expect near 100% good mussels in a truly fressh batch.  Discard any mussels that are in any way suspect of not being absolutely fresh. 

Keep them cold or on ice until ready to use and use them that day.  Rinse each one and remove their byssus (beard) if any by pulling it toward the hinge.


Add the olive oil and onions to a deep pot.  Heat on medium heat until the onions become translucent.

Add the chopped tomatoes, white wine and mussels to the pot.  Cover the pot and continue cooking, stirring occasionaly, until the mussels are mostly opened.  Do not overcook or the mussels will shrivel up and loose their taste.  Stir in the parsely and garlic powder and serve hot.


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