Make it at Home | Steamed Mussels
Enjoy this gift of a fresh, summer seafood recipe from chef Liezie Mulder’s book “ile de païn – anytime”.
A quick and delicious summer meal
You definitely need a loaf of crusty artisan bread to soak up all the juices with these steamed mussels. Ask your fishmonger to clean and de-beard the mussels for you. This is a quick and delicious appetizer or main meal. If you can get your hands on some fresh clams you can substitute it for the mussels.
- 1 kg fresh mussels
- 2 tablespoons oil
- 1 onion, finely diced
- 2 garlic cloves, finely diced
- 1 cup white wine
- 1 cup fish stock
- ½ cup cream
- juice of 1 lemon
- 1 tablespoon fish sauce
- 1 bunch parsley, chopped
- 2 tablespoons chopped chives
Serves 4
Method
- Clean and de-beard the mussels & discard any open mussels.
- Heat 2 tablespoons of oil in a big soup pot and cook and stir the onions until translucent about 4-5 minutes. Add the garlic and cook for another 2 minutes.
- Add the white wine to the pot and bring to a boil. Add all the cleaned mussels and cover with a lid.
- Steam the mussels for 2-3 minutes or until all are open. Discard any unopened mussels.
- Spoon the steamed mussels into a big serving dish, or individual bowls, keeping all the liquid in the pot.
- Add the stock and the cream, cook over high heat for about 4 minutes to reduce the liquid.
- Add lemon juice, fish sauce and parsley.
- Pour the hot broth over the steamed mussels and serve with a crusty baguette.
Enjoy with friends!
Drop into the restaurant or visit our web shop to purchase your copy of “île de pain – Anytime”.
