Mussels with Garlic and White Wine

While everyone has their culinary preferences, there’s one thing I’ll admit – I’m not a fan of raw oysters. However, when it comes to steamed mussels, it’s an entirely different story. There’s something about the whole dining experience with mussels that captivates me. The anticipation builds as I open the lid of the copper pot, revealing the steamy mussels within. The delightful aroma wafts through the air, inviting friends to gather around and share in the pleasure. The process of eating the mussels adds to the enjoyment, especially the “castanet method” I learned from my friend Marge. It involves using one mussel shell as flatware to extract the mussels from their neighboring shells. There’s an undeniable charm to it, and I find it quite appealing.

Beyond the mussels themselves, another delightful aspect is dipping crusty French bread into the broth. The broth, infused with wine and garlic, elevates the entire experience to a new level of culinary delight. So, while I may not be a raw oyster enthusiast, steamed mussels have found a special place in my heart, and I’m excited to share this fantastic recipe with you.

Serves four

INGREDIENTS:

• 2 pounds mussels, very fresh and high-quality
• 1 stick butter
• 4 cloves garlic, finely chopped
• 1 large pinch saffron
• 2 cups white wine
• 1 cup water
• 3 tablespoons parsley, finely minced

INSTRUCTIONS:

1. In a large stock pot or Dutch oven, melt the butter over medium heat. Add the chopped garlic and cook for about 1 to 2 minutes, allowing the flavors to infuse the butter.
2. Add the white wine, water, and a large pinch of saffron to the pot. Bring the mixture to a boil.
3. Add all the mussels to the pot at once, quickly closing the lid. Allow the mussels to cook without opening the lid for 5 to 6 minutes.
4. When you open the lid, the mussel shells should be wide open, indicating they are cooked and ready to be enjoyed. Discard any unopened shells or mussels, as they may not be safe to eat.
5. Serve the steamed mussels with plenty of crusty French bread, allowing guests to enjoy the flavorful broth as they savor the delightful mussels. Prepare some small plates and soup bowls for discarding shells, and let everyone serve themselves for a communal and enjoyable dining experience.

TIPS:

• Ensure Mussel Freshness: Before cooking the mussels, ensure they are clean and safe to eat. Discard any mussels that are not tightly closed, as they may not be fresh. Also, remove the beard (strings hanging from the shell) from each mussel. If any mussels remain slightly open after tapping, discard them as well.
• Purchase Fresh Seafood: For the best results, purchase the freshest mussels from a reputable seafood shop. Inquire about the best day to buy them to ensure you get the finest quality.
• Prepare and Serve Quickly: Cooking the mussels is a swift process, taking just a few minutes. Have your guests ready and the table set for serving. The mussels are best enjoyed immediately after cooking.

With this recipe, you can indulge in the pleasure of steamed mussels and share the joy with your loved ones. Enjoy the wonderful flavors and camaraderie that this dish brings to any gathering.