Steamed Mussels 10 Ways
Mussels travel with their own built-in sauce base. They’re easy to steam and, when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you want, so mussels are also a great ingredient to freestyle with.
Ingredients
5-6 pounds of mussels, rinsed well with cold running water
1 cup of any flavourful liquid
1 cup of any other flavourful ingredients
1-2 splashes of olive oil or a spoonful or so of butter
1 cup of any flavourful liquid
1 cup of any other flavourful ingredients
1-2 splashes of olive oil or a spoonful or so of butter
Instructions
Wash the mussels very well and discard any that are open and won’t close with a bit of gentle finger pressure.
Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight-fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, 10 minutes or so. Discard any that haven’t opened.
Spoon out the mussels into a serving bowl. Strain the remaining liquid and serve over the mussels. There’s always a bit of broken shell or lingering sand in it.
Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight-fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, 10 minutes or so. Discard any that haven’t opened.
Spoon out the mussels into a serving bowl. Strain the remaining liquid and serve over the mussels. There’s always a bit of broken shell or lingering sand in it.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
1. Thai: coconut milk and a spoonful of Thai curry paste
2. Southwestern: salsa (page xx), cilantro and a splash of tequila
3. Mediterranean: tomato purée, minced garlic and capers
4. Italian: canned tomatoes, minced garlic and Basil Pesto (page XX)
5. Greek: tomato juice, chopped olives, minced garlic, artichoke hearts, the zest and juice of 2 lemons, a spoonful of oregano and olive oil
6. French: white wine, Dijon mustard and butter
7. English: a can of Guinness beer and sliced onions
8. Apple: apple cider with a splash of apple cider vinegar
9. Japanese: a few spoonfuls of soy sauce, a splash of rice wine vinegar, a few drops of toasted sesame oil and sliced green onions
10. California: orange juice, orange marmalade, lemon juice and diced red bell pepper
2. Southwestern: salsa (page xx), cilantro and a splash of tequila
3. Mediterranean: tomato purée, minced garlic and capers
4. Italian: canned tomatoes, minced garlic and Basil Pesto (page XX)
5. Greek: tomato juice, chopped olives, minced garlic, artichoke hearts, the zest and juice of 2 lemons, a spoonful of oregano and olive oil
6. French: white wine, Dijon mustard and butter
7. English: a can of Guinness beer and sliced onions
8. Apple: apple cider with a splash of apple cider vinegar
9. Japanese: a few spoonfuls of soy sauce, a splash of rice wine vinegar, a few drops of toasted sesame oil and sliced green onions
10. California: orange juice, orange marmalade, lemon juice and diced red bell pepper
I watch you everyday here on Salt Spring Island, B.C.and I love it.
You did a mussel dish with coconut milk but I forgot whatever else you put in the pot. Please let me know
what else to put in. I always use celery, onions, garlic and wine. It usually turns out well but your dish looked better using the coconut milk.
Any ideas on bottled mussels?
I watched your show “Kreative Kitchen”and was interested about food encapsulation but could not remember the ingredients needed i would like to see the show again.