One of my favorite cities to visit in Europe is Paris, and boy do the Parisians know how to cook their seafood just right. I am convinced that any dish with copious amounts of lemon and garlic end up being delicious, whether it’s seafood, chicken, or vegetables. I think my version of this dish incorporates heavier amounts of garlic and parsley, but trust me, it’s well worth it!
These beautiful mussels came live, overnighted in a box from none other than the beautiful, luscious, seafood-laden state of Maine. I have to say, these were some of the best mussels I have had in the US – I can’t compare them to the ones I’ve eaten in some of the top Parisian restaurants (simply because everything is tastier when you have the Eiffel Tower as your backdrop – not your screen saver, but the real thing!). However, this recipe is easy, delicious, and a one-pot meal that doesn’t have to be for a fancy event. It’s healthy too!
I hope you get to try this recipe out, and as always, I would love to get any feedback from any recipes that you have tried! Thanks for reading 🙂
Yields: 3-4 servings, depending on whether this is a main dish or one of a few
30-40 fresh mussels, scrubbed and debearded
3 tablespoons extra virgin olive oil
12 cloves garlic, minced
1 cup white wine
3 tablespoons butter
3 green onions, chopped
1 bunch fresh parsley, chopped
5-6 San Marzano tomatoes (canned straight from Italy – they are delicious!)
Kosher salt and freshly cracked black pepper, to taste
Clean your mussels thoroughly and place them in a large bowl with cold water, covering them with water completely. Let them soak for about 20-30 minutes to remove any dirt or sand. I like to soak them for 20 minutes, drain them, then refill the bowl with cold water and let stand once again. You will definitely enjoy this dish more sand-free!
Heat your extra-virgin olive oil in a large stockpot over medium-low heat until shiny (but not smoking). Add garlic, and cook for one minute, stirring often so they do not brown or burn.
Add the chopped green onion and tomatoes, cooking until almost tender, about 5-7 minutes.
Pour in the white wine, and stir in the chopped parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with Kosher salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. [Note: any mussels that did not open during cooking can be a health hazard and indicates that the mussel was already dead prior to you cooking it, and could contain bacteria that can make you ill – so please don’t ignore this step!]
Serve with lemon wedges, toasted bread and a glass of chilled white wine. ENJOY! 🙂