Ingredients with Measurements:
- 2 pounds of fresh mussels
- 1/2 cup of dry white wine
- 1/2 cup of water
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of fresh basil, chopped
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of extra-virgin olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot with a steamer basket
Step-by-step instructions:
1. Rinse the mussels under cold water and discard any that are open or cracked.
2. In a large pot, combine the white wine, water, shallot, and garlic. Bring to a boil.
3. Add the mussels to the pot and cover with a lid. Steam for 5-7 minutes or until the mussels have opened.
4. While the mussels are steaming, prepare the sauce vierge. In a small bowl, combine the cherry tomatoes, basil, parsley, olive oil, lemon juice, salt, and pepper.
5. Once the mussels have opened, remove them from the pot with a slotted spoon and place them in a serving bowl.
6. Pour the sauce vierge over the mussels and toss to coat.
7. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 7 minutes
5. Temperature:
- Steaming temperature: 212°F (100°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 8g
- Protein: 20g
- Sodium: 500mg
Substitutions for ingredients:
- You can substitute the dry white wine with chicken or vegetable broth.
- You can use any type of fresh herbs you have on hand for the sauce vierge.
Variations:
- You can add diced red onion or capers to the sauce vierge for extra flavor.
- You can serve the mussels with crusty bread to soak up the sauce.
Tips and tricks:
- Make sure to discard any mussels that do not open during steaming.
- Serve the mussels immediately after tossing with the sauce vierge for the best flavor.
Storage instructions:
- Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the mussels, place them in a steamer basket and steam for 2-3 minutes or until heated through.
Presentation ideas:
- Serve the mussels in a large bowl with the sauce vierge drizzled over the top.
- Garnish with additional fresh herbs or lemon wedges.
Garnishes:
- Fresh herbs
- Lemon wedges
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the mussels do not open during steaming, discard them.
Food safety advice:
- Make sure to only use fresh mussels and discard any that are open or cracked before cooking.
Food history:
- Steamed mussels are a popular dish in many coastal regions around the world.
Flavor profiles:
- The mussels are briny and slightly sweet, while the sauce vierge is tangy and herbaceous.
Serving suggestions:
- Serve the mussels as an appetizer or as a main course with a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French