Cooking Steamed Mussels with Lemon and Herbs
Restaurant-Quality Seafood Dish Translates to Easy Quick-Cook Dinner
Aug 31, 2009
Sometimes the most fulfilling meals require the least amount of ingredients and preparation. Mussels steamed in lemon juice, onions and herbs are most often seen on restaurant menus, but this dish can be prepared at home in a very short period of time. Steamed mussels can be served either as an appetizer or as a main course when paired with fresh bread and a garden salad.
When buying mussels, look for ones with shells that are free of cracks and tightly closed. Before steaming the mussels, you'll need to scrub the shells well using a vegetable scrubbing brush to remove any traces of sand or barnacles. The mussels must also be debearded. To debeard mussels, grasp the thread-like fibers that extend outward from the shells. With a clean kitchen towel, pull the threads toward the hinge end of the mussel and discard the beards. Store fresh mussels either in the refrigerator, covered with a slightly damp cloth, for up to two days. Do not submerge the mussels in water, since they'll drown in the water.
When cooking the mussels, cook them for the length of time directed in the recipe. Do not overcook the mussels. Overcooked mussels will shrivel up and become hard, and you don't want to ruin a batch of mussels that way.
RECIPE
Mussels with Lemon and Herbs
Serves 4 to 6
Ingredients:
- 4 tablespoons unsalted butter
- 4 tablespoons onion, minced
- 1 clove garlic, minced
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 1/2 cups freshly squeezed lemon juice
- 1/2 cup water
- 3 1/2 pounds mussels (about 40), scrubbed well and debearded
- 1 cup coarsely chopped fresh Italian flat-leaf parsley
- 2 tablespoons grated lemon zest
Directions:
- In a large Dutch oven set over medium heat, melt the butter. Add the onion and garlic; cook until the onion and garlic become transparent, about 4 to 5 minutes. Add the thyme, rosemary, lemon juice and water. Bring the mixture to a boil over medium-high heat.
- Add the mussels to the Dutch oven and cover. Cook, shaking the pan often, until the mussels pop open, about 5 minutes. If any mussels do not open, discard them. Using a slotted spoon, transfer the steamed mussels to a serving bowl. Sprinkle 1/2 cup parsley over the mussels.
- Remove the thyme and rosemary sprigs from the liquid in the bottom of the Dutch oven. Reduce the heat to low, and stir in the lemon zest and remaining parsley. Warm the liquid and, once warm, pour it over the mussels in the serving bowl. Serve.
SOURCES
Mussels
Prince Edward Aqua Farms
P.O. Box 29
Kensington, Prince Edward Island
Canada C0B 1M0
902-886-2220
U.S. Distributor
J.P.'s Shellfish
P.O. Box 666
Eliot, ME 03903
207-439-6018
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