MY RECIPES RECIPE FOR MUSSELS HOW TO

You’d rather some flour in them, vs the sand so make sure they’re drinking and spitting appropriately. This allows them to suck in the floury water, and then they spit out any sand. Step Two – Clean Your MusselsĪdd them to a bowl of water with a bit of flour and let them sit for about 20 minutes. If it doesn’t close, it means it’s a dead mussel and you don’t want to eat it. If they’re open, you can tap them to see if it closes. Make sure you keep the bag OPEN, they need to breathe! And be sure they are closed, that means they’re alive. And it’s SUPER easy to figure out! METHOD FOR PREPPING & COOKING MUSSELS AT HOMEīuy your mussels from the fishmonger.

I mean, yes you’re eventually cooking/killing them, but they have to be alive before you do so. And also make sure you’re only eating ALIVE mussels. Because no one likes gritty sand in their food.

You just want to follow a few simple steps to prep your mussels to ensure you don’t have any sand in them when you go to eat them. Mussels are so easy to make but can be super intimidating. Serve with crusty bread and a salad and you’ve got yourself a fancy pants meal that you can easily entertain with. The sweetness of the tomatoes really makes this dish so yummy paired with the salty brine of the mussels. To keep things simple, I went classic with tomato, shallots and garlic. So I opened my most recent cookbook to get inspired (they’re beginning to collect dust since I NEVER cook). Sure I could’ve made chicken cacciatore or yet another pasta dish, but that’s so boring. I’ve never tried my hand at making them at home, but when Williams-Sonoma challenged me to make a delicious Italian meal in this stunning tomato cast iron dish, I thought I had to do something out of my comfort zone. Bistro Niko here in Atlanta has some of my absolute favorite mussels in the city.

Spiciness: If you prefer milder food, omit the crushed red pepper.One of my all time favorite things to order while out are mussels which are right behind oysters.

Wine: Use a white wine that is good enough to drink! Don’t use a “cooking wine.” If you prefer not to cook with wine, use more broth.

You could also soak up the sauce with grilled or toasted bread. These mussels in white wine sauce would be delicious served over pasta, like angel hair or fusilli.

What to Serve with Mussels in White Wine Sauce Once the shells are open, they are ready. Stir the mussels, cover, and boil for a few more minutes until the shells begin to open.Throw in the mussels and cover the pot.Mussels cook very fast! After cooking the sauce: To debeard the mussels, use your fingers or paring knife to remove the beards and discard them.Rinse and scrub the mussels under cold water.You’ll want to remove the beard, which are the strings hanging from the mussel shell.

MY RECIPES RECIPE FOR MUSSELS HOW TO

Some mussels come cleaned, but if not here’s how to clean mussels before cooking them. The flavor is out of this world! Serve this as an appetizer or main dish. Here I use garlic, white wine and anchovies with crushed red pepper flakes. We love ordering mussels out but they are also one of the easiest things to cook! They only take a few minutes, add them to your favorite broth. If you love mussels, here are some more easy mussels recipes I love, Steamed Mussels with Piri Piri and Mussels Fra Diavolo. The anchovies add a complex, salty flavor that is not fishy – so don’t omit them! The best part, this dish cooks in under 20 minutes. Serve it with toasted or grilled bread for dunking into that glorious broth. I love these mussels, especially when prepared with lots of garlic and white wine. These Drunken Mussels cook in a quick and easy, garlicky white wine-broth sauce with anchovies for ultimate flavor.

My recipes recipe for mussels