Steamed Mussels

Steamed Mussels

Recipe by Chef Barton Seaver

Reprinted with permission from Two if by Sea. Sterling Epicure 2016.

Video: Quick tips for sourcing and cooking mussels, featuring Barton Seaver and Halley Froehlich.

Ingredients

Seafood
Mussels (This method works for any quantity of mussels. 2 pounds will serve 4 as a starter and 2 as a meal).

Choose any combination of the following:

Liquid
Stock
Water

Herbs
Lemongrass
Savory
Thyme

Spices
Bay leaf
Dried Chile
Cinnamon stick
Ground coriander
Mace
Pepper
Saffron

Vegetables/Citrus
Roasted bell pepper
Chile
Chipotle
Fennel
Garlic
Ginger
Lemon peel
Roasted onion
Roasted shallot

Finishing Fat
Butter
Cream
Sour cream

Finishing Herbs and Garnishes
Arugula
Chive
Cilantro
Dill
Mint
Whole grain mustard
Parsley
Tarragon
Diced tomato

Preparation

1. Heat a large, heavy pot over high heat. Add any hearty herbs and spices and toast for 1 minute.

2. Add the mussels and cook for an additional minute, or until the mussels begin to crack open.

3. Add the liquid and any vegetables and/or citrus you have chosen. Cover the pot and cook until the mussels have opened completely, about 5-7 minutes.

4. Discard any mussels that haven’t opened. Add all the finishing ingredients you have chosen and stir to combine. Cover and let sit for 2 minutes.

5. Serve with lots of crusty bread.