I love mussels. And clams. The idea that an ingredient can be utilized as an appetizer or main course is one that I find very appealing. And these two are so inexpensive at less than $5/lb most of the time. Most people are intimidated by them because of the hard outer shell. It tends to convey a message of difficulty in cooking and eating that many just avoid. But those people couldn’t be more wrong! Working with mussels and clams can be as easy or as complex as you would like to make it. I’ve enjoyed basic steamed versions with a flavored broth and I’ve experienced complex upscale versions with sauces, caviar, and roe. And eating them is an experience in itself! They are great to make as a shareable to enjoy with friends and family over casual conversation. -Chef Rocky Dunnam, CEC, CDM
Chardonnay Steamed Mussels
- 2 lbs Mussels scrubbed/rinsed
- 3 cloves Garlic minced
- 2 ea Shallot sliced
- 2 sprig Fresh Thyme
- 1 ea Tomatoe diced
- 1/2 cup Chardonnay
- 1/2 ea Lemon squeezed
- 1 cup Chicken Stock
- 2 tbsp Unsalted Butter
- 2 oz Fresh Parsley chopped
- 1 TT Kosher Salt/Black Pepper
1. Heat olive oil in sauté pan.
2. Add shallot. Cook until translucent.
3. Add garlic, thyme, and mussels. Give a good toss.
4. Add wine, lemon, and stock.
5. Cover. Cook for about 5 min. (or until mussels all open)
6. Add tomato, parsley, and butter. Steam additional 60 sec.
1. Dish all ingredients into shallow bowl.
2. Serve with plenty of garlic bread to sop up the liquid!
Check out this video to see an easy preparation AND a “how-to” hack on eating these delicious mussels…