Mussels are a delicate shellfish most commonly cooked by being steamed in a deep saute pan. The liquid used to steam the mussels imparts delicate flavors that should enhance, not overpower, the mussels. Garlic and olive oil are common ingredients in the liquid used to steam mussels. Once steamed, you can serve the mussels plain, with the remaining liquid, or remove the meat and add to pastas, stews and soups.
Step 1
Clean the mussels under running water using a stiff brush and pulling any exposed strands out, also called debearding.
Step 2
Combine the garlic, olive oil and white wine in a deep saute pan over medium-high heat.
Step 3
Add the mussels to the pan and cover with a lid, steaming the mussels until they start to open; about three minutes.
Step 4
Remove the mussels and set aside, allowing the remaining liquid to reduce and thicken, and adding salt and pepper to taste.
Step 5
Place the mussels in a bowl, spoon sauce over them and sprinkle with your favorite herbs, such as parsley, basil or cilantro.
Tips and Warnings
- Discard any mussels that do not open approximately at the same time as the others. Mussels that don't open have died and will not taste as fresh.
Things You'll Need
- Stiff brush
- 3 cloves minced garlic
- 3 tbsp. olive oil
- 2 cups white wine
- Salt
- Pepper
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