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Mussels are one of my favorite shellfish and this recipe is so evocative of the seaside yet also very elegant and indulgent.
There are many opinions about cleaning mussels properly and in some part depends on whether they are wild or farm raised. If they're wild there will be sand and small rocks, etc. and possibly more 'stuff' stuck to the shells. Some people recommend soaking them in salted or fresh water for about 10 - 20 minutes to allow them to dispel any sand that may be inside. Others recommend not soaking because the juices are lost in the soaking water. I've done it both ways and don't really find it to be much different, but then I've never purchased wild mussels. Here are some absolutes:
> Any flavor components can be added or changed according to your taste or adventurous spirit. Hot peppers are a nice touch, but can overwhelm the delicate flavor of the mussels so be cautious. You can eliminate the fat or steam them in a steamer - anything you can imagine. Just don't overcook them.
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