![]() It does not have to be super expensive, but make sure it’s a pretty good quality because after all, this will be the dominant flavor in the sauce. The liquid is white wine + a touch of chicken stock and cream. We’re using lots of shallots and garlic cooked in butter and extra virgin olive oil (such a timeless combination that let’s you know we are going places). this recipe is pretty classic and I think is similar to the broth that you’ll typically find in restaurants. This is the sauce that the mussels will steam in and absorb all of the delicious flavor. Discard any shell that is open or broken. This is the perfect time to inspect them as you go. Right before I am ready to cook them, I remove the mussels from their net packaging and lightly brush each mussel to remove any dirt or mud. Any strong or pungent smells are a red flag. I just think all shellfish is best (and safest) at its freshest point which is as soon as you buy them.Īlways Clean & Inspect Mussels Before You Cook Themįresh mussels should have a slightly salty smell. I don’t like to store mussels for more than 36 hours, although I think they technically keep in the fridge for 2-3 days. ![]() Place a paper towel at the bottom of the bowl, which will catch some of the water that accumulates over time.Cover the bowl of mussels with a damp paper towel and keep in the fridge. My preferred way to store mussels is in the mesh or net that they came inside of a small-medium bowl. The key is to keep them wet, but not stored in water. Okay, so you’ve bought more mussels than needed, or you’re not ready to cook them right away. I measure out buying about 1 pound per person for an entrée-sized portion and a bit less than that if you’re making them as an appetizer. As long as you start with fresh mussels and you can conjure up a fairly flavorful broth, you’re in business.Ī good rule to remember is that mussels are best enjoyed in months that end in “ber”(no judgment if you just recited September through December in your head). Not eating out as much as I used to has led me to perfect some of my favorite restaurant meals at home.Ĭooking mussels at home is something that I think a lot of people are intimidated by but definitely should not be. I order them literally everywhere I go and my favorite part is the buttery bread that gets dipped into the delicious sauce that the mussels are steamed in. now that I think about it, I think mussels take the prize. It’s mussel season! People often ask me what my favorite dish is, which is like the most challenging question you can ever ask a foodie. “Cooking mussels at home is something that I think a lot of people are intimidated by but definitely should not be.”
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