Steamed Mussels

Steamed Mussels

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  • MCKENDRICK'S STEAK HOUSE
  • Steamed Mussels
  • Posted by Chef Thomas Minchella
  • on Jun 4th, 2013 | 2 comments
  • There is nothing like sitting on your deck by the beach with your family and enjoying freshly caught steamed mussels with melted butter from a local seafood store located on Ship Bottom, Long Beach Island on the Jersey shore where I spent many of summers enjoying the beauty of the relaxing ocean air and cool summer nights. We would swim and ride the ocean waves all day long while looking forward to sitting down to quarts and quarts of fresh steamed mussels with parsley and drawn butter. I don’t think I would eat any thing else, just filled up on heaps of fresh locally harvested mussels.
  • Pick mussels from the local market that are not large or small but not opened. Rinse the mussels under cold water and pull the beards if necessary.
  • Simple Steamed Fresh Mussels, Parsley,
  • Garlic  and Olive Oil
  • Serves Four
  • three tablespoons extra virgin olive oil
  • four cloves fresh garlic, peeled, sliced thin
  • one cup shallots, peeled sliced thin
  • two pounds fresh mussels, rinsed and beards removed if needed
  • two each  fresh tomatoes, core removed and diced
  • one and a half cups white wine
  • one bunch of parsley, washed, chopped fine
  • For the drawn butter melt half cup unsalted butter one half teaspoon Sea Salt
Read the whole recipe on Culinary Comfort