Mussels Steamed in White Wine

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Mussels Steamed in White Wine

Ingredients:
4 quarts of mussels, cleaned 1 onion or 4 shallots, minced 2 to 3 garlic cloves (to taste), minced or pressed 2 cups dry white wine 4 parsley sprigs 1/2 bay leaf 6 peppercorns 1/4 to 1/2 teaspoon dried thyme (to taste) 3 tbsp. fresh lemon juice 4 tbsp. chopped fresh parsley
Preparation:
Clean mussels. Combine the onion or shallots, garlic, wine, parsley springs, bay leaf, peppercorns, and thyme in a very large (lidded) pot or wok and bring to a boil. Boil a minute or two and add the mussels. Cover the pot tightly and cook over high heat for 5 minutes. Shake the pot firmly several times during the cooking to distribute the mussels evenly and ensure even cooking. If the pot is too heavy to do this effectively, stir a couple of times with a long-handled spoon. The mussels are ready when their shells have opened (about 5 minutes). Discard any mussels that haven't opened. Spoon the mussels into a wide soup bowl. Add the lemon juice to the broth, bring to a boil again, and pour over the mussels. Sprinkle with parsley and serve. The mussels are eaten by pulling them from the shells with the fingers, an empty shell, or a small fork. You'll need an extra bowl for the empty shells.

Fukui North America

110-B Bonnechere St.W.
Eganville, Ontario K0J 1T0
CANADA
Email: don@bishopaquatic.com or call 613-639-3474