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Nutrition Facts (per serving) | |
---|---|
913 | Calories |
26g | Fat |
38g | Carbs |
109g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 | |
Amount per serving | |
Calories | 913 |
% Daily Value* | |
Total Fat 26g | 33% |
Saturated Fat 7g | 37% |
Cholesterol 269mg | 90% |
Sodium 1682mg | 73% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 0g | 2% |
Total Sugars 1g | |
Protein 109g | |
Vitamin C 65mg | 327% |
Calcium 176mg | 14% |
Iron 31mg | 172% |
Potassium 1333mg | 28% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is a spin on the classic recipe for French steamed mussels—you know, the big bowl of mussels bathed in white wine, butter, and garlic.
This dish exudes a certain sophistication, and it works for a casual dinner party. It's both easy and quick, but like all such recipes, the quality of the ingredients matters a lot.
Buy the best mussels and good, sweet butter and use a white wine you'd drink yourself. Figure on 1 pound of mussels per person for the main course.
Ingredients
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2 pounds mussels, live
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1 tablespoon unsalted butter
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2 green onions, chopped, or 1 shallot, chopped
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2 green garlic shoots, chopped, or 2 cloves garlic, chopped
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3/4 cup white wine
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Crushed red pepper flakes, to taste, optional
Steps to Make It
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Gather the ingredients.
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Scrub and debeard the mussels. The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion.
Tip
In case you are wondering, a mussel is alive if it reacts. Its shell should be closed. If it is open, set the mussel on the kitchen counter for a bit. It may close when you are not looking. If it doesn't open, discard it.
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Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid like a Dutch oven. Sauté the green onions or onion until soft but not browned.
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Add the garlic cloves if you are using them; if you are using the green garlic shoots, leave them out for now.
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Add the white wine—like a chenin blanc or something crisp, but any decent white wine will work—and bring it to a boil. Add the mussels in one layer if possible.
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Cover the pot and let the mussels steam for 3 to 8 minutes. After 3 minutes, check the mussels; many should be open. You want them all open, but some will do this faster than others.
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As soon as most of the mussels are open, turn off the heat and toss in the green garlic if that's your garlic choice. If you want a little more heat, add optional crushed red pepper flakes, as desired. Cover for a minute while you prepare bowls and plates.
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Spoon out plenty of mussels and broth, which should be briny enough not to need any more salt. Throw out any mussels that did not open.
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Serve with crusty bread, more white wine (a good choice is the one you used to cook with), and don't forget an extra bowl for the shells.
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Enjoy.