Recipe for mussels with garlic butter
Serves 4
These mussels, inspired by a visit to the Oyster Barn on Prince Edward Island, are cooked in a dry pot to take advantage of the liquor that the mollusks spill out during steaming. Serve them with crusty bread to soak up the exquisite juices.
4pounds fresh mussels, scrubbed and debearded12tablespoons (1½ sticks) butter2large shallots, finely chopped4cloves garlic, finely chopped¼cup lemon juice⅓cup white wine⅓cup chopped fresh parsleyBlack pepper, to taste
1. In a large soup pot, cook the mussels over medium-high heat, covered, shaking the pan occasionally, for 5 minutes or until all the mussels open. Discard any that do not open.
2. With a slotted spoon, transfer the mussels to a serving bowl; tent with foil. Set a fine mesh strainer over another bowl. Tip the cooking liquid into it.
3. In the same pot, melt the butter over medium-high heat. Add the shallot and cook, stirring, for 2 minutes. Add the garlic and cook 1 minute more. Add the lemon juice, white wine, and all but 2 tablespoons of the parsley. Add the mussel cooking liquid to the pot. Bring to a boil, then remove from the heat. Add pepper.
4. Drizzle the sauce over the mussels and sprinkle with the remaining 2 tablespoons parsley. Cristin Nelson
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