Herb And Lemon Butter Mussels
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
51
Spice
41
Sweetness
39
Sourness
38
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tbsp
Extra-Virgin Olive Oil1 tbsp
Vegetable Oil1
Salt1.5 tbsps
Sweet Onion (chopped, such as vidalia)2 tsps
Garlic (chopped)2 tbsps
Tomatoes (diced fresh)1 tbsp
Scallions (finely sliced)1 tbsp
Parsley (chopped fresh)2 tbsps
ButterDirections:
1
Heat the olive oil and vegetable oil in a large saute pan on medium heat
2
When the pan is hot, add a pinch of salt along with the onions and garlic
3
Sweat until they are a tad past translucent and are just starting to acquire color
4
Before the garlic starts to brown, add the tomatoes, scallions and basil
5
Saute so that the flavors blend together, 1 to 1 1/2 minutes more
6
Add the mussels to the pan
7
Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels
8
Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam
9
Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels)
10
If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels
11
In that case, quickly cover the pan for another minute and a half
12
If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open
13
Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth
14
Reduce the heat to low and stir in the butter until melted
15
Plate the mussels in a bowl and pour the sauce on top
16
Serve with your favorite toasted bread