Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, zesty steamed mussels. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Download Steamed mussels stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. I'm all about low-fuss, easy entertaining recipes like these steamed mussels.
Zesty Steamed Mussels is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Zesty Steamed Mussels is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook zesty steamed mussels using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Zesty Steamed Mussels:
- Prepare 1.5 Pounds fresh, live, PEI mussels
- Prepare 3 Strips bacon, diced
- Take 1 shallot, finely diced
- Make ready 4 Cloves finely chopped garlic
- Make ready 2 Tbsp lemon juice
- Make ready 1 Tsp cayenne pepper
- Prepare 2 Cups dry white wine (I use Pinot Grigio)
- Make ready 1/4 Cup fresh chopped parsley
- Prepare 1/4 Cup grated parmesan
- Get as needed olive oil
A mussel is a bivalve mollusk of the Mytilidae family with a dark blue-black. Mussels steamed in garlic, onion and white wine is a classic preparation, full of flavor. Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the still.
Steps to make Zesty Steamed Mussels:
- Prepare the mussels for cooking as described in the recipe description above. To reiterate: it is VERY important to ensure that all of your mussels are alive before cooking. Any dead mussels should be discarded.
- Place the diced bacon into a cold, large pot and turn on the heat to medium. Add a drizzle of olive oil. Starting the pan cold and adding the drizzle of olive oil will help the bacon render its fat and become crispy. Fry the bacon until it is about halfway cooked.
- Before the bacon gets crispy, add the shallot and garlic and stir in well. You don't want to add these any sooner or they will burn.
- Once the bacon is well and truly crispy, add in lemon juice and cayenne pepper. Stir to combine.
- Once combined, pour the mussels into the pot and ensure they are spread as evenly across the pot as possible. Pour the white wine over the mussels. The wine should touch every mussel in the pot though they do not need to actually be covered. You're steaming them; not boiling them.
- Cover the pot tightly with the lid and allow to cook for about a minute to a minute and a half until all of the mussels have popped open. If there are any mussels which have not opened, these should be discarded but make sure you at least give them the chance. The mussels are cooked as soon as they open. Continuing to cook once they've opened will result in rubbery mussels.
- Give the mussels a quick but gentle stir to make sure that they're all coated in the broth. Pour into a serving bowl with all the broth and top with grated parmesan. Serve immediately with bread to use for mopping up the broth.
The flavours of the Mediterranean sing in this steamed mussel dish from Delish.com. Add mussels and simmer until all shells are open. (Discard any shells that aren't open.) Steamed Mussels with Angostura Aromatic Bitters. Place the mussels in a large bowl and cover with water. Add half a tray of ice cubes and set aside while you prep and cook. See more ideas about Mussels, Steamed mussels and Seafood dishes.
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