Steamed mussels with lemon, capers and jalapeño


This recipe is from Patricia Wells The French Kitchen Cookbook. I love then flavor of the vinaigrette with the mussels. I streamed them in a pot of 50% water and 50% wine for a nice broth.

2 lbs fresh mussels
1/4 c olive oil
Juice and zest from one lemon
1/4 c capers, drained
2 shallots, minced
2 TBSP pickled jalapeño, minced
4 scallions, sliced thin
6 TBSP cilantro, minced

Scrub and beard mussels, toss any that stay open.

In a steaming pot heat water and wine – you will need enough to come up just below your steaming pot.

Combine oil, lemon juice and zest, capers, shallots, jalapeño and pepper in a small bowl. Combine cilantro and green onions in a separate bowl.

When water comes to a boil, add mussels, cover and cook 2 -3 minutes until they begin to open. Toss mussels with herbs and vinaigrette with the middle liquid.

Serve with bread.

Serves 4.


Steamed Mussels with Shallots, Wine, pepper and Herbs


This morning at the farmers market they fish monger has MUSSELS! Cleaned and bearded!!! I bough 3/4 lb since no one else will eat them and immediately came home and ate them – best brunch ever!!!

1 lb fresh mussels, cleaned & bearded
2 shallots, minced
3 TBSP butter
1/4 tsp salt
2 c white wine
Fresh ground pepper, 30 turns of the mill
2 thyme sprigs
Flat leaf parsley

In a large deep pot, combine shallots, butter and salt, sweat over low heat until soft, about 3 minutes. Add wine, bring to a boil over high heat and cook for 5 minutes. Add mussels and pepper, stir and cook for 1 – 3 minutes, remove mussels as soon as they open. Pour juice over and serve with crusty bread.

Serves 2.