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Old 02-27-2011, 08:28 PM   #1
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Steam Mussel Sauce

Hi, I looked at the chef's video on steaming mussels. Looks great but mussels are sold here by the bag .. not just the few he threw in the pan. So does that mean I have to remake the sauce each time?
Does anyone have a tried and true recipe for them... and may I add not complicated or creamy ... my Hubby at a heart atack 3 years ago.. we want to stay on the healthy trail

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Old 02-27-2011, 08:36 PM   #2
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This is how I do them:
For 2 lbs mussels:
About 3 Tbsp chopped shallots, 4-5 cloves chopped garlic, 3 Tbsp butter (can use less if desired or use part butter and part extra virgin olive oil), and 3/4 cup dry white wine.
Saute shallots and garlic in butter, then add wine and simmer a few minutes. Add mussels, increase heat to medium/high, cover, and steam about 4 minutes or until opened.
Serve over linguine and top with Parmigiano Reggiano (can garnish with chopped parsley, optional) or serve with crusty bread.
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Old 02-27-2011, 08:49 PM   #3
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Thumbs up

Now that right there sounds delicious.
Thanks!
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Old 02-27-2011, 10:39 PM   #4
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Originally Posted by barbra2001 View Post
Now that right there sounds delicious.
Thanks!
You're very welcome. :)
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Old 02-28-2011, 03:05 AM   #5
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Quote:
Originally Posted by merstar View Post
This is how I do them:
For 2 lbs mussels:
About 3 Tbsp chopped shallots, 4-5 cloves chopped garlic, 3 Tbsp butter (can use less if desired or use part butter and part extra virgin olive oil), and 3/4 cup dry white wine.
Saute shallots and garlic in butter, then add wine and simmer a few minutes. Add mussels, increase heat to medium/high, cover, and steam about 4 minutes or until opened.
Serve over linguine and top with Parmigiano Reggiano (can garnish with chopped parsley, optional) or serve with crusty bread.
You are a star, its a classic, over here we eat it with French fries and drink blond beer
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Old 02-28-2011, 09:51 AM   #6
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Steamed Mussels

Hi,
Thanks for the recipe for 2# of steamed mussels.
My question is are you putting the total 2# in and which size pan works the best?
Or, the liquid supports batches?

Thanks again,
mmm mussels
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Old 02-28-2011, 10:02 AM   #7
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Quote:
Originally Posted by merstar View Post
This is how I do them:
For 2 lbs mussels:
About 3 Tbsp chopped shallots, 4-5 cloves chopped garlic, 3 Tbsp butter (can use less if desired or use part butter and part extra virgin olive oil), and 3/4 cup dry white wine.
Saute shallots and garlic in butter, then add wine and simmer a few minutes. Add mussels, increase heat to medium/high, cover, and steam about 4 minutes or until opened.
Serve over linguine and top with Parmigiano Reggiano (can garnish with chopped parsley, optional) or serve with crusty bread.
I make my mussels this way also but use Pernod instead of white wine, and add basil... I use a 12" 5 1/2 quart pot to cook them in, then just a great crusty bread to sop up the sauce...

I want mussels now...
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Old 02-28-2011, 10:23 AM   #8
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Same here, to a T, only I use dry vermouth.
And sometimes I'll add bacon
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Old 02-28-2011, 10:28 AM   #9
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Same here, to a T, only I use dry vermouth.
And sometimes I'll add bacon
Thanks pacanis, now I don't just want mussels, I have to have them...
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Old 02-28-2011, 10:43 AM   #10
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Barbra, Welcome to DC.

Josie
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