Before you start you’ll have to clean them. This means dumping them into a bowl and one by one rinsing them very briefly under cold water to remove any sand, snap off barnacles, etc… and if you can help it – get the ones with the “beards”. Don’t worry, they aren’t really beards – they’re just seaweed. I think. They should snap shut as you pick them up if they aren’t closed already (I tapped mine with a spoon before I picked em up), and as you rinse them, if there are beards, pull them off with a firm tug.Do NOT soak your mussels before cooking – these are salt water animals. If you soak them in fresh water = less happy, more dead fish. And if they’re dead, you can’t eat em. After they’re cleaned, place in a separate bowl and set aside. Cook. Once they’re done, discard any mussels that didn’t open during cooking. This means they were dead to begin with and if they’re dead, and you eat em, you can get very ill. Just chuck em in the garbage. The rest are fine. No, wait. They’re more than fine. They’re handsome, plump, gorgeous little morsels that I’m gonna devour. Absolutely devour.
Steamed Cortez Island Mussels with White Wine, Herb Saffron Broth
- 24 Mussels, rinsed & cleaned.
- 1 Spanish Onion, peeled & thinly sliced.
- 3 Cloves Garlic, finely chopped.
- Small Handful Cherry Tomatoes, cut in half.
- 1 Bird's Eye Chili, finely sliced.
- 1 C Dry White Wine.
- 2 to 3 Tbsp Butter, unsalted.
- Handful of Fresh Herbs roughly chopped (parsley, thyme).
- 1 Bay Leaf.
- Pinch of Saffron Threads.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
- In a large stock pot, heat 1 Tbsp of butter and olive oil over medium heat until the butter is melted and starts to sizzle. Add the onion and saute about 7 minutes or until starting to caramelize, stirring occasionally. Add the garlic and continue to cook for about 2 minutes or until fragrant. Careful not to burn your garlic though!
- Add the white wine, tomatoes, saffron, bay leaf, salt and pepper; stir.
- Bring to a boil over medium-high heat.
- Add the mussels, stir well to combine, and then cover the pot. Cook over medium heat for 8 to 10 minutes until the mussels are open and cooked through. Shake the pot once in a while to make sure nothing burns on the bottom. At the last minute stir in the chili, herbs and the rest of the butter.
- Discard any mussels that didn't open during cooking and serve in a big 'ole bowl with a generous side of fantastically delicious bread.
This post is linked up with The Hearth & Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show;This Chick Cooks; Cast Party Wednesday; Full Plate Thursday; Tasteastic Thursday; Fight Back Friday.