Some cosmetic changes in preparation for larger site changes in the works.

Close
Joe

REC: Spanish Mussels (my favorite)

Veteran Member
8087 posts
Joined: Dec 14, 2005

Options

Posted to Thread #890 at 12:59 pm on Feb 21, 2006

HERB-MARINATED MUSSELS

From Jinx and Jefferson Morgan’s column in
Bon Appetit, May 1992. Serves 4 as a first
course, more as an hors d’oeuvres.

½ cup dry white wine
¼ cup chopped onion
1½ pounds mussels, scrubbed, debearded

2 tbs. olive oil
3 garlic cloves, minced
1 tbs. minced fresh thyme, or 1 tsp. dried,
crumbled
1 tbs. minced fresh parsley
1 bay leaf
3 tbs. red wine vinegar
½ tsp. paprika
½ tsp. grated lemon peel
Pinch cayenne pepper
Salt (if necessary) and pepper

Parsley Sprigs
Lemon wedges
Pimiento-stuffed green olives


Bring white wine and chopped onion to boil
in large saucepan. Add mussels, cover and
steam until mussels open, about 5 minutes.
Discard any that don’t open. With slotted
spoon, transfer mussels to plate. Reserve
cooking liquid in pan.

Heat olive oil in large skillet over medium
heat. Add garlic and sauté 2 minutes. Add
thyme, parsley and bay leaf and sauté 1
minute. Add mussel cooking liquid, leaving
behind any sediment. Add vinegar, paprika,
lemon peel and cayenne. Bring to the boil.
Season to taste with salt and pepper. Pour
into large bowl.

Remove mussels from their shells and add to
bowl. Reserve 1 half of each shell. Cover
mussels and refrigerate at least 2 hours or
overnight.

Line a platter or plates with parsley
sprigs. Arrange mussel shells on parsley.
Place 1 mussel in each shell. Spoon
marinade over each. Garnish with lemon and
olives.

(I've found that soaking the mussels in
plain water for 15-20 minutes gets rid of
sand and makes them less salty. I also
like more lemon peel than called for.)

Link: Herb-Marinated Mussels


Other messages in this thread: