Enjoy a restaurant-worthy dinner for two that's ready in under 30 minutes and won't break the bank, it’s an ideal setup for a memorable date night.
Mussels are an elegant but simple option that can pose as an entrée or an appetizer. Once you try them, you'll wonder why you haven’t made them sooner.
Pair it with toasted ciabatta, crispy French fries, or a side of pasta, and complement the meal with a glass of Chardonnay, Pinot Grigio, or Sauvignon Blanc. And just like that, you've crafted the perfect evening :).
Mussels 101:
Buying: I typically source fresh mussels from whole foods or caputos, but you can find mussels in a lot of stores that have a proper seafood counter.
For fresh, I tend to use them the day that I buy. They also will last a couple of days in your fridge, just keep the mussels on ice(with drainage) or a wet paper towel lined tray. Just make sure to check and make sure they are never submerged under water.
You can buy frozen as well, just get the ones that are not already in a premade broth!
To prepare: Discard any broken shells, if the mussels appear to be open give them a tap and see if they close. If they do not seal all the way discard.
Heavily salt a bowl of ice cold water and let them sit for 10-15 minutes . They will spit out any excess dirt/sand. Remove the mussels from the bowl and thoroughly rinse with cold water and scrub any debris that may still be on the shell. If you find strands of rope-like debris, pull along the side and remove/discard.
Now your mussels are ready to be cooked!
French Style Mussels
Servings: 2
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ingredients
2 lbs Mussels Cleaned and Debearded
5 Cloves Garlic Thinly Sliced
2 Shallots thinly sliced
~1/2 tsp Red Pepper Flakes
10-15 Turns of Fresh Cracked Black Pepper
Zest of 1 Meyer Lemon
Juice of 1 Meyer Lemon
1 Cup Chardonnay (I used Fat Bastard Chard)
1/2 Cup Heavy Cream
3 Tbsp Unsalted Butter
1/4 Cup Freshly Chopped Parsley
3 Sprigs of Tarragon Roughly Chopped
3-4 Tbsp Chives Finely Sliced
Olive Oil
Ciabatta Bread for Serving
How I made it:
Wash and Prep your mussels. I like to soak mine for 10-15 minutes in ice water with a heavy pinch of salt. This helps the mussels expel and dirt/sand. Rinse and scrub under cold water.
Using a high sided skillet on medium heat add enough olive oil to heavily coat the bottom of the pan. Once the pan is hot melt in 1 Tbsp of butter.
Add shallots, cook for 3 minutes to soften.
Reduce the heat to medium low. Add in garlic. Cook for 1-2 minutes until fragrant.
Add in a hefty pinch of red pepper flakes and freshly cracked black pepper. Stir for 1 minute to bloom the flavors of the red pepper flakes.
Squeeze in the juice of 1 lemon (~2Tbsp)
Add in mussels. Pour over Chardonnay. Cover with a lid and bring to a simmer. Simmer for 4-6 Minutes. Uncover, discard any mussels that have not opened. Remove the opened mussels from the pan and set aside.
To the mussel broth in the pan add heavy cream. Simmer for 2 minutes to thicken. Add in parsley, chives and tarragon. Stir and simmer for another two minutes.
Add cooked mussels back into the pan. Add in 2 Tbsp of Butter, stir over low heat until butter has melted.
Serve mussels with a the broth, toasty bread of your choice and a cold crisp glass of Chardonnay. Garnish with extra parsley, chives, and lemon zest.
