Mussels are the kind of dish that seem so much more complicated than they actually are – which makes them perfect for a romantic dinner where you’re cooking to impress, but might be a little stressed for time. In this dish, you’ll be preparing a batch of steamed mussels, flavored with just the right amount of garlic and other seasonings to bring out the best in this recipe. If you’ve never cooked fresh mussels before, don’t be intimidated! The key is to use the freshest, highest-quality ingredients you can find. Once you’ve accomplished that, the rest of the dish comes together incredibly easily.
When shopping for mussels, only look at the fresh options available. You’ll want mussels that are tightly closed at the mouth. Try not to skimp with your white wine either – for this dish, it’s better to go with a wine you’d drink on its own versus a cooking wine. Before cooking, take the time to really scrub your mussels well – anything left on the shell with be steamed off into your dish (including any not-so-great things from where they were harvested). Lots of water and a potato scrubber are perfect for getting this done correctly.
Steamed mussels on their own are delicious, but they don’t make a complete meal by any measure. Since they are fairly simple to cook, try pairing these with a more complex side dish like the zucchini gremolata and ending your meal with the decadent chocolate strawberry hearts. Any dinner guest is bound to be impressed by this combination!
Sailor-Style Mussels Recipe
Protein: 57g / %
Carbs: 25g / %
Fat: 26g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lb. mussels, scrubbed
- 2 celery stalks, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1 small shallot, minced
- 4 garlic cloves, minced
- 1/2 cup white wine
- 1 1/2 cups fish stock
- 1 tsp. red chili flakes
- 2 bay leaves
- 1/4 cup ghee
- 2 tbsp. fresh parsley, minced
- Sea salt and freshly ground black pepper
- Melt the ghee over medium heat.
- Add the garlic and shallot; cook 2 to 3 minutes until fragrant.
- Add the celery, bell pepper, and onion; cook until soft (5 to 6 minutes).
- Pour in the white wine and simmer until dissolved by half.
- Pour in the fish stock, bay leaves, and chili flakes; season with salt and pepper to taste.
- Whisk everything and simmer 8 minutes.
- Add the mussels; cover and simmer for 4 to 5 minutes or until mussels have opened.
- Serve the mussels topped with the fresh parsley.