Here’s a quick, easy, satisfying recipe that you can make as an appetizer or entree. Garlic mussels serve it with a nice side salad or a simple plate of baby greens. I make mussels a couple of different ways. Here’s my recipe for garlic mussels. As always, you can alter the garlic to your taste buds. 🙂 I just buy the bag of mussels, I think it’s five pounds. That is more than plenty for two people, but it’s usually all we have for dinner with a side salad.
- 5 lbs mussels
- 1 bulb garlic (I use my garlic press to make it nice and small)
- 3 Tbs. olive oil
- 1/2 cup white wine
- 1 jar clam juice
- 2 tsp. lemon juice
- 1 tsp. parsley
- Parmesan cheese (I use fresh but you can use any type of cheese you like)
- salt & pepper to taste
Rinse the mussels and look for any that are open. If they are open, they are dead so you need to throw them away. Soak the mussels in cold water and about 1/4 cup of corn meal. The mussels eat the cornmeal and spit out the sand. I always do the same thing with my steamers. I try to do this at least a couple hours before. I’ve even done it a day before, rinsed them and started the process over again. I know some folks “debeard” the mussels (they have kind of a black almost netting piece attached) I don’t bother as I don’t see the difference either way.
While they are soaking, I get my garlic ready. As I said, you can chop it (or buy it chopped) or mince it. I use a garlic press, that works for me.
Heat a skillet on medium high heat. Pour in the olive oil, once that heats up, cook up your garlic, making sure it doesn’t burn (that makes it bitter). I’d say about 3 minutes or so. Once that is done, add your wine and reduce in half. About 5 minutes. Add the lemon juice, clam broth, parsley and salt (I use a little sea salt) and pepper to taste. Stir that and make sure it’s just about to a boil. Once it’s just about at a boil, add your mussels and cover the pan. Let the mussels cook until they open up, this is pretty quick, barely 5 minutes. Once they are done, place the whole pan on a trivet on the table. Freshly grate the cheese on top so that it oozes and melts (save some on the side so you can put more directly on your portion). Scoop out into individual bowls. Serve with a nice salad and white wine. If you choose, a crusty bread is good too (especially for dipping, but we’re trying to watch our carbs at night lol) Enjoy!!