These fabulous steamed mussels come together in about 30 minutes, and will leave you swooning over their lemony umami broth. Serve with a good crusty bread, and a glass of Chardonnay.
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Cleaning the mussels
Before steaming, the mussels need to be cleaned thoroughly. This process is quick and simple, all you need is your hands and a vegetable brush.
Soak the mussels in cold water for about 20 minutes. This allows the mussels to filter water and expel any sand. Drain, and then clean the mussels under cool running water. First, pick off any hair-like fibers you see on the outside of the mussel. These are commonly referred to as the “beards”. Usually, farm-raised mussels will come debearded, but I recommend you still want check that they are beard free. Once debearded, scrub the mussels with a vegetable brush.
What kind of wine to use
A dry white is any white wine that has little to no residual sugars. Typical dry white wine options are Sauvignon Blanc, Riesling, Pinot Grigio, and Gruner Veltliner. I’ve included my favorite of the bunch in the recipe below! I’ll usually grab one that ranges from $10-$15 because it makes for a good pairing with the steamed mussels.
How to serve
This recipe leaves you with the silkiest, most delicious tart umami broth. The best way to soak it all up is with some crusty bread. I love using sourdough for this, but any bread with a nice crust will be perfect. Store bought is perfect, but there’s just something about fresh homemade bread that is special. We have one here at Edible Ink that we love, and we also recommend this recipe for No-Knead Crusty White Bread from King Arthur. It was the recipe of the year in 2016!
- 1 Large Sauce Pot
- 1 Tongs
- 1 Vegetable Brush
- 1 Whisk
- 1 LBS Mussels
- 2 TBSP Olive Oil
- 2 Shallots Chopped
- 4 Cloves Garlic Chopped
- 1 Cup Dry White Wine I like using Sauvignon Blanc.
- 3 TBSP Dijon Mustard
- 6 TBSP Unsalted Butter Cubed
- 1 TBSP Honey Hot Honey also works very well in the recipe!
- 1 TBSP Tarragon Fresh , chopped
- 2 TBSP Parsley Fresh, chopped
- 4 Sprigs Thyme
- 1 Half Lemon Juiced
- 1 Loaf Crusty Bread For serving. Sourdough is my go-to.
- Soak the mussels in cold water for about 20 minutes., then wash mussels under cold running water. Remove any hair-like fibers (these are called "beards") and scrub well with a vegetable brush. Place aside.
- In a large sauce pot, salt and sauté the shallots and garlic until lightly golden and fragrant. Add sprigs of thyme and dry white wine (I like using sauvignon blanc!). Let this come to a simmer.
- Add mussels to the pot, cover, and let steam until the mussels open. This only takes about 5-7 minutes. Transfer to serving bowl with tongs and discard any that do not open.
- Add Dijon mustard and honey to the liquid and whisk until incorporated. Next, add the cubed butter and whisk until the sauce is silky. Add the juice of half a lemon and taste for salt. Lastly, throw in the tarragon and 1 TBSP of the parsley and lightly stir to mix.
- Pour the sauce over the mussels and finish with the last TBSP of parsley.
- Serve with warm crusty bread and dip away!