Steamed mussels with lemon, capers and jalapeño

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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.

Ingredients:
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
Pepper
Bread

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.

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Steamed Mussels with Shallots, Wine, pepper and Herbs

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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!!!

Ingredients:
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.