Tuesday, May 26, 2009

Moules Marinieres

Mussels Aftermath

Steamed mussels are quite possibly the easiest, most delicious summer supper around, particularly if you buy well scrubbed ones (ours came from Fairway). Bring them home from the grocery as fast as you can, and store them in the fridge--make sure they are not suffocating in a sealed plastic bag--they're alive and need to breathe!

Mussels

When it's time to eat, chop some shallots, mince some garlic, and wash a handful of thyme sprigs. Scrub the mussels in some running cold water, snipping their beards as you go (kitchen shears are perfect). Discard any that are open or feel extremely heavy (probably filled with sand). Heat a bit of olive oil or butter over medium heat in a heavy bottomed pan. Saute your shallots for a bit, until they begin to brown. Add the garlic and thyme, stir and let sit for a couple minutes. Gently add the mussels and about 1 cup of white wine for every 1 pound of mussels. Bring to a boil, cover, and let cook for about 5-7 minutes, until the mussels are all open (if any don't open, don't eat those).

Serve with a lot of crusty bread and a crisp white wine. Happy summer!

11 comments:

Maris said...

Mmm summer is the best time for seafood!

Erin S. said...

Isn't though? Easy and fast, rarely requiring much in the way of prep. Just stocked up on fish today at the fishmonger in Chelsea Market--looking forward to more good summer meals!

Shayne said...

I love mussels and eat them what I can. There are one of the few sea foods I will not have a reaction to.

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Yummm.. That's one of my favorites!As a matter of fact, I really love sea foods. Thank you for sharing your recipe!

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wow it looks delicious, thanks for share, i actually have a little recipe for this but is really hard to make them in a good way.

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