Mussels Steamed in Garlic and Wine
Try this Mussels Steamed in Garlic and Wine recipe for a delicious and easy seafood meal.
Try this Mussels Steamed in Garlic and Wine recipe for a delicious and easy seafood meal.
- Carbohydrate 57.195791618146 g
- Cholesterol 383.34275 mg
- Fat 97.231214749912 g
- Fiber 5.55760634819754 g
- Protein 73.9511443740722 g
- Saturated Fat 55.6592492999861 g
- Serving Size 1 1 Serving (1122g)
- Sodium 2276.45209999982 mg
- Sugar 51.6381852699484 g
- Trans Fat 10.0710982999708 g
- Calories 1472 calories
Step-by-step
- Discard any mussels that are not tightly closed.
- Scrub remaining mussels under cold running water.
- With a sharp knife, trim off the "beard" around edges.
- Place mussels in a large bowl and cover with cold water.
- Let soak 1 to 2 hours, then drain.
- In a 6-quart kettle, saute onion and garlic in 1/3 cup butter until golden and tender-about 10 minutes.
- Add wine, lemon juice, 1/4 cup parsley, pepper, and thyme; bring to boiling.
- Add mussels; cook over high heat, covered, 5 to 8 minutes, or until shells open.
- Shake kettle frequently, so mussels will cook uniformly.
- With slotted spoon, remove mussels to heated serving dish.
- Cover with hot, damp cloth.
- Quickly return cooking liquid to boiling; boil, uncovered, until reduced to about 2 cups-about 5 minutes.
- Mix soft butter with flour until smooth.
- Stir into boiling liquid, and cook, stirring, 2 minutes longer.
- Taste, and add salt if needed.
- Spoon sauce over mussels; sprinkle with remaining parsley.
- Serve immediately.
Replacing the white wine with dry vermouth alters the aromatic profile by introducing botanical notes of wormwood and gentian root that complement the natural iodine of the shellfish. Steaming bivalves originated in coastal maritime traditions where freshly harvested catch required rapid cooking over high heat to preserve tender textures without toughening the delicate protein fibers.
Mussel Selection and Storage
Discarding specimens with broken shells or those failing to close tightly upon sharp impact prevents foodborne illness from dead mollusks. Fresh live mussels demand cold, humid environments, so store them unsealed in the refrigerator beneath a damp cloth for no longer than 24 hours before preparation. Rinsing them thoroughly under cold running water removes accumulated grit from the exterior surfaces while preventing premature thermal shock.Transforming Leftovers
Shellfish quality deteriorates rapidly upon cooling, meaning second-day transformations require separating the meat from the shells immediately after the initial cooking cycle concludes. Storing the shucked mussel meat submerged inside its reduced garlic and wine pan sauce within an airtight glass container prevents oxidation for up to 48 hours. Reheating this mixture gently over low heat—never allowing the temperature to exceed 160 degrees Fahrenheit—prevents the tender bivalve tissue from tightening into a rubbery consistency.
