Ingredients with Measurements:
- 2 pounds fresh mussels, scrubbed and debearded
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/4 cup unsalted butter, softened
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot with a lid
- Steamer basket or colander
Step-by-step instructions:
1. In a large pot, combine the wine, broth, garlic, and shallot. Bring to a boil over high heat.
2. Add the mussels to the pot and cover with a lid. Steam for 5-7 minutes or until the mussels have opened.
3. While the mussels are steaming, prepare the beurre maître d'hôtel. In a small bowl, mix together the softened butter, parsley, and lemon juice. Season with salt and pepper to taste.
4. Once the mussels have opened, remove them from the pot with a slotted spoon and transfer to a serving dish.
5. Spoon the beurre maître d'hôtel over the mussels and serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
5. Temperature:
High heat for boiling and steaming
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 5g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- White wine: chicken or vegetable broth
- Butter: olive oil or vegan butter
Variations:
- Add chopped tomatoes or red pepper flakes for a spicy kick
- Substitute the parsley with cilantro or basil for a different flavor profile
- Serve the mussels over pasta or with crusty bread for a heartier meal
Tips and tricks:
- Make sure to discard any mussels that do not open during steaming
- Use fresh, high-quality ingredients for the best flavor
- Serve with a side salad or vegetable for a balanced meal
Storage instructions:
Leftover mussels should be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, steam the mussels for 2-3 minutes until heated through.
Presentation ideas:
Serve the mussels in a large bowl or on a platter with the beurre maître d'hôtel drizzled over the top.
Garnishes:
Garnish with additional chopped parsley and lemon wedges.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the mussels do not open during steaming, discard them as they may be unsafe to eat.
Food safety advice:
Make sure to thoroughly clean and debeard the mussels before cooking. Discard any mussels that do not open during steaming.
Food history:
Beurre maître d'hôtel is a classic French butter sauce made with parsley and lemon juice.
Flavor profiles:
The mussels are briny and slightly sweet, while the beurre maître d'hôtel adds a rich and tangy flavor.
Serving suggestions:
Serve as an appetizer or main course with a side salad or roasted vegetables.
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Region: French