This is such an easy, quick, and delicious recipe to make. You can't find it any better in a fine restaurant.
Lee's Kitchen Tips:
Ask your fishmonger if your Mussels are wild or cultivated. If they are wild, make sure they have Beards attached. Do not remove beards until just before cooking. Removing the beards causes the mussels to slowly die. Wild mussels have a strong, more gamey taste. Cultivated mussels do not have any noticible beards and have a more delicate taste.
Lee's Kitchen Tips:
Ask your fishmonger if your Mussels are wild or cultivated. If they are wild, make sure they have Beards attached. Do not remove beards until just before cooking. Removing the beards causes the mussels to slowly die. Wild mussels have a strong, more gamey taste. Cultivated mussels do not have any noticible beards and have a more delicate taste.
2 lbs live fresh mussels, wild or cultivated
Serves 2
2 T avocado oil
4 T unsalted butter
4 T unsalted butter
2 large shallots, finely chopped
4 cloves garlic, minced
2 medium Roma tomatoes, diced
1 t fresh thyme leaves or ½ t dried thyme
½ t red pepper flakes (optional)
½ t saffron threads (optional)
1 cup dry white wine
1 cup dry white wine
Sea salt and freshly ground black pepper
2 T chopped Italian parsley
Lemon wedges, for serving
Crusty Italian or French bread
Scrub the mussels with a brush under cold running water and place in a large Bowl in your refrigerator. Discard any broken shells.
In a large heavy pot, heat the oil and butter over medium heat.
Add shallots and sauté for 5 minutes.
Add garlic and sauté another minute.
Add the chopped tomatoes, thyme, red pepper flakes, and saffron, if using.
Season to taste with salt and pepper.
Remove beards from wild mussels with a pair of "kitchen-only" needle-nose pliers or by hand, just before cooking.
Add wine to the pot and bring to a boil.
Add mussels, cover, reduce heat and simmer until shells open, about 6 to 7 minutes. Discard any unopened mussels.
Ladle into a warm serving bowl or two warm bowls and garnish with parsley.
Serve with lemon wedges and crusty bread for dipping.
This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here
