The Lenten Cookbook: Steamed Mussels California
- Thu 5th March 2009, 10:41 pm
Steamed Mussels California
Lisa Dorr-Pozos
Mussels are usually an inexpensive seafood choice, and also one of the highest bite-for-bite protein options out there (20 grams per serving, comparable to beef). When purchasing, closed shells are a must (any worthwhile seafood counter worker will check as they weigh them out.) It’s totally ok if the shells are open but then close when the mussel is agitated. Make sure to remove any “beards” from the shells before cooking, and discard any that haven’t opened at the end of cooking process. Cook just until they open, to help keep their best texture. Here I used garlic and artichokes, staples of California’s agricultural system, for a unique take.
INGREDIENTS (for 4 servings)
Olive Oil
Salt and pepper
2 large shallots, thinly sliced
2 green onions, thinly sliced
4 large cloves of garlic, finely minced
½ tsp. crushed red pepper flakes
1 cup white wine (dry or sweet, it’s a matter of taste)
3 pounds mussels, cleaned and debearded
14 oz artichoke hearts, chopped (rinsed if packed in marinade, thawed out if frozen)
1 cup heavy whipping cream
Small handful of flat leaf parsley, chopped
1 fresh tomato, diced fine
Crusty bread (sourdough is a nice choice)
In a Dutch oven or a very large, deep sauté pan over medium heat, sauté the shallots and green onions in a couple of tablespoons of olive oil with a pinch of salt and some black pepper until very fragrant and starting to turn tender, about 5 minutes. Add the garlic and pepper flakes and cook for 30 seconds, then add the wine and the mussels. Stir to coat, cover and let cook for about 5 minutes, checking and stirring occasionally. Add artichoke hearts and stir. Once all the mussels are open, remove from heat, add cream and stir to combine. Garnish with the parsley and tomato. Discard any closed mussels before serving. Serve with crusty bread for mopping up sauce.
Variations
This works well over pasta as well; just toss linguini or spaghetti with the mussels and sauce and top with a little parmesan cheese when you add parsley and tomato.
“Moules Frites” is a popular Belgian application; prepare frozen French fries as directed on package and toss with a simple herb mixture (we like parsley and garlic with a little salt and pepper) and serve on the side, or serve as-is alongside the mussels.
