Hey everyone, Lang Whitaker here from Grand City Media, and welcome back to another episode of Cooking with Lang! Ever come home unsure of what to make for dinner? Well, tonight’s seafood option is not only fast, quick, and cheap but also incredibly delicious. Join me in making this simple yet tasty dish of Mussels. It’s Cooking with Lang – Let’s get started!
In this episode, I’ll guide you through the process of selecting fresh mussels, cleaning them, and creating a flavorful broth for steaming. We’ll explore the secrets to perfecting this dish, including tips on identifying fresh mussels, preparing aromatics like garlic and shallots, and building a rich base for that mouthwatering broth.
Follow along as we steam the mussels to perfection, infusing them with the delightful flavors of garlic, shallots, and a touch of white wine. I’ll share my techniques for ensuring the mussels are cooked just right, and we’ll create a delicious sauce using the leftover broth, parsley, and a splash of heavy cream.
Join me in savoring the best part – the taste test! We’ll enjoy these perfectly cooked mussels and dip some crusty bread into that flavorful broth. This quick and easy recipe is not only a culinary delight but also a budget-friendly option for a fresh and satisfying weeknight dinner. So, let’s get cooking together – you won’t believe how simple and delicious it is!
Quick and Easy Mussels Recipe
Ingredients:
Fresh mussels (1-2 pounds)
3 tablespoons butter
1-2 tablespoons olive oil
1/2 teaspoon chili flakes
2 shallots, thinly sliced
6 garlic cloves, minced
1/2 teaspoon salt
1 1/2 cups white wine (Chardonnay recommended)
Fresh parsley, chopped
2 tablespoons heavy cream
Crusty bread for serving
Instructions:
1. Start by cleaning the mussels. Rinse them in water, remove any grit, and check for beards (the fibrous strands). Remove beards and discard any mussels with cracked or open shells.
2. In a large pot over medium-high heat, melt 3 tablespoons of butter and add 1-2 tablespoons of olive oil. Sprinkle in chili flakes for flavor.
3. Add sliced shallots and minced garlic to the pot. Cook for about 3 minutes or until softened, adding a pinch of salt to help break them down.
4. Gently add the cleaned mussels to the pot, ensuring not to crack them. Let them cook in the flavorful oil for a minute.
5. Pour in 1 1/2 cups of white wine. Allow the wine to come to a boil, infusing the broth with delicious flavors. Cover the pot and steam the mussels for 4-5 minutes or until they open up.
6. Once cooked, transfer the opened mussels to a bowl, leaving the broth in the pot.
7. For the sauce, let the broth boil and reduce for 2 minutes. Add chopped parsley for freshness.
8. Turn off the heat and stir in 2 tablespoons of heavy cream to create a creamy and flavorful sauce.
9. Serve the mussels in a bowl, drizzle with the prepared sauce, and enjoy with slices of crusty bread for dipping.