Thursday, March 21

Steamed Mussels with Meyer Lemon Butter

Steamed mussels is one of the easiest recipes out there, since everything just gets dumped into a big pot, covered with a lid, and then is ready to eat in five minutes. If you're having a casual meal, you can even place the pot in the middle of the table and eat out of it family style - which is what my fiance and I like to do. This variation uses end-of-the-season meyer lemons which pair nicely with the briny mussels. It's a restaurant quality dish that's the perfect no-fuss dinner. Make sure you serve lots of crusty bread with it to mop up the extra broth with.

Steamed Mussels with Meyer Lemon Butter:
  • De-beard 1 1/2 lbs. of mussels and discard any shells that are already open. Place remaining mussels in a bowl of ice water and soak for 5-10 minutes.
  • Meanwhile, heat 2 tbsp. olive oil in a large pot and add in 4 cloves of minced garlic and 1 minced shallot.
  • Cook for 2-3 minutes, or until soft but not brown, then lift the mussels out of the water* and add to the pot.
  • Pour in 1/3 c. white wine and a pinch of salt and cover the pot with a lid.
  • Let the mussels cook for 5 minutes, or until open and some of the wine has reduced.
  • Add in the juice from 1 meyer lemon and 3 tbsp. cold butter and turn off the heat.
  • Stir until butter has melted, then taste sauce and adjust seasoning as needed.
  • Top with a handful of minced parsley.
  • Serve with crusty bread.

Serves two (entree)
Serves four - six (appetizer)
*Any sand and grit will stay at the bottom of the bowl, so make sure to lift the mussels out rather than dump the whole bowl in at once.