Mussels In A Sherry Marinade
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
39
Spice
49
Sweetness
40
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
White Wine (dry)1 cup
Sherry (medium-dry)3 tbsps
Olive Oil1 tsp
Black Peppercorn1 tsp
Salt2040 g
MusselDirections:
1
Combine all ingredients except the mussels in a very large pan
2
(You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking
3
) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes
4
Meanwhile, scrub the mussels under running water, pulling off the beards
5
Discard any mussels that are broken or do not close when tapped on the counter
6
Stir the mussels into the hot marinade
7
Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes
8
Take care not to overcook them or they will be tough
9
Leave them to cool in the cooking liquid
10
Transfer the mussels to a bowl, with the marinade, discarding any that have not opened
11
Discard the chile pepper
12
Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid
13
Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth
14
Alternative: Serve the mussels at once, while still piping hot
15
Discard the chile pepper, or the bag of seasonings if used, and taste the broth
16
If you find it too spicy, stir in some cream
17
Serve the mussels with plenty of bread