Uploaded April 2021 | Updated September 2026, 9 hours ago
Here we present something like a classic way to steam mussels, for service with buttered bread, garlic toast, or ideally delicious fluffy french fries. Though we present this fairly well-respected flavor combination, which is excellent, there are several other well-known and well-liked flavor profiles for mussels prepared this way. We prepared 2 pounds of mussels, which follows the general rule of 1 pound of mussels per person. We could have served 3 from our mussel pot without too much trouble, however, so perhaps count 2 pounds for up to 3 people.
The general procedure is the same for the broad category of mussel-preparation techniques: the mussels must steam to cook, over or in some simmering liquid. That could be a soup base, but in our case it is just wine, with aromatics added. I have seen some recipes which also add cream.
Eat these while they’re fresh. Provide some bread or fries to dip in the sauce. Even if it is mostly wine I still end up slurping it out of a spoon. Because the broth is mostly wine, it is important to use something delicious. It will make up a lot of the flavor of the mussels. A Chablis (or unoaked chardonnay) or a dry Riesling are both good choices.
I have never been faced with leftover mussels, but if they are refrigerated immediately they might be used to make something like Thai coconut soup.
Makes enough for 2-3 people.
Equipment:
• large saucepan or soup pot for steaming mussels
• optional alternate container for the refrigerator
Ingredients:
2 lb live mussels
1-2 ea leek
1 ea tomato small
2-6 cloves garlic
1 ea shallot
1 cup dry white wine use something delicious
1/4 cup butter cold
Procedure:
1. Hours before: scrub mussels clean and place into a container of ice water, in the fridge.
2. Discard any mussels which are open or with broken shells.
3. Allow the mussels plenty of time to drop any sand or anything like that.
4. At preparation time, drain and rinse the mussels one last time.
5. Chop up the leek(s) and tomato – it is fine to use both white and green parts of the leek.
6. Peel the cloves of garlic, and optionally crush them.
7. Add all to the saucepan: mussels, wine, leek, tomato, garlic, and bring to a simmer.
8. Allow the mussels to simmer for about 2 minutes. They should be opening, and their flesh should be tan to orange in color, and appear cooked (but not tough).
9. Remove from heat and stir through the cold butter.
10. Serve immediately with bread or fries, in bowls for enjoyment of the broth. Remember to provide a bucket for the shells.
Music: bensound.com/royalty-free-music
Here we present something like a classic way to steam mussels, for service with buttered bread, garlic toast, or ideally delicious fluffy french fries. Though we present this fairly well-respected flavor combination, which is excellent, there are several other well-known and well-liked flavor profiles for mussels prepared this way. We prepared 2 pounds of mussels, which follows the general rule of 1 pound of mussels per person. We could have served 3 from our mussel pot without too much trouble, however, so perhaps count 2 pounds for up to 3 people.
The general procedure is the same for the broad category of mussel-preparation techniques: the mussels must steam to cook, over or in some simmering liquid. That could be a soup base, but in our case it is just wine, with aromatics added. I have seen some recipes which also add cream.
Eat these while they’re fresh. Provide some bread or fries to dip in the sauce. Even if it is mostly wine I still end up slurping it out of a spoon. Because the broth is mostly wine, it is important to use something delicious. It will make up a lot of the flavor of the mussels. A Chablis (or unoaked chardonnay) or a dry Riesling are both good choices.
I have never been faced with leftover mussels, but if they are refrigerated immediately they might be used to make something like Thai coconut soup.
Makes enough for 2-3 people.
Equipment:
• large saucepan or soup pot for steaming mussels
• optional alternate container for the refrigerator
Ingredients:
2 lb live mussels
1-2 ea leek
1 ea tomato small
2-6 cloves garlic
1 ea shallot
1 cup dry white wine use something delicious
1/4 cup butter cold
Procedure:
1. Hours before: scrub mussels clean and place into a container of ice water, in the fridge.
2. Discard any mussels which are open or with broken shells.
3. Allow the mussels plenty of time to drop any sand or anything like that.
4. At preparation time, drain and rinse the mussels one last time.
5. Chop up the leek(s) and tomato – it is fine to use both white and green parts of the leek.
6. Peel the cloves of garlic, and optionally crush them.
7. Add all to the saucepan: mussels, wine, leek, tomato, garlic, and bring to a simmer.
8. Allow the mussels to simmer for about 2 minutes. They should be opening, and their flesh should be tan to orange in color, and appear cooked (but not tough).
9. Remove from heat and stir through the cold butter.
10. Serve immediately with bread or fries, in bowls for enjoyment of the broth. Remember to provide a bucket for the shells.
Music: bensound.com/royalty-free-music
