Garlic Steamed Mussels
garlic and wine sauce enlightens 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
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
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
Expect near 100% good mussels in a truly fressh
batch. Discard any mussels that are in any way suspect of not being
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