Call me a sailor, cause these mussels are for me. I don’t know what it is lately with me and shellfish but I cannot get enough. Also, it’s Monday. Also, it’s been two years since I moved to Ohio and I feel like celebrating! But who has the time to make a big fancy meal on a Monday night? Not me. Magically, the mussels craving fits in perfectly with this fancy plan. Quick, easy, luxurious mussels.
I love how simple this is. Put a little shallot, garlic, butter and white wine on anything and I’ll devour it. But here, over the shellfish, and all in one pot-it is too good to be true.
I made all of this in my dutch oven but any pot will do. Just pour in a little extra virgin olive oil and heat it up. Start off by adding the shallots, garlic and leek and lightly salt and pepper (Is this not your favorite smell in the kitchen?? I need a candle made out of this stuff). Cook them until soft but not browned.
Now the real process begins. Toss in your mussels, wine, butter, cream, lemon juice, parsley and tarragon. Season the mix with salt and pepper and stir. Cover your pot and let it all steam up together. I gave my mussels a peek every few minutes just to see if they were opening.
Seeeeee…they’re starting to open. And if you notice the broth is a beautiful, lemony cream color. It’s everything you want. It took about 10-15 minutes until I noticed all the shells were opened. Take the pot off the heat and serve. And of course, with this healthy pot, treat yourself to a big hunk of crusty garlic bread and you’ll have an excellent mop for sopping up all of the broth left at the bottom of your bowl.
2 shallots, diced
4 cloves garlic, thinly sliced
1 leek, thinly sliced (white and light green parts only)
2 lbs mussels, cleaned
1 cup dry white wine
4 Tbsps butter
3 Tbsps heavy cream
1 tbsp lemon juice
1 tsp lemon zest
1/2 bunch fresh parsley, chopped
1 tsp tarragon, chopped
salt and pepper
1) Heat olive oil in a pot over medium-high heat. Add in shallots, garlic and leek and salt and pepper lightly. Cook for about 5 minutes or until softened.
2) Add mussels, wine, butter, cream, lemon juice, parsley and tarragon. Season the mix with salt and pepper and stir. Cover the pot and let cook until mussels open, about 10-15 minutes or until the shells are opened up.
Serve with crusty garlic bread.