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Green Mussels Recipe
Green Mussels Recipe
"In this recipe for green mussels, I will show you how to cook green mussels with ease. I steamed the mussels in a 12-inch cast-iron skillet with garlic, shallots, wine, and butter. They cook quickly and make a delicious appetizer or main dish. New Zealand Mussels, called Perna canaliculus, are shellfish that come from the shores of New Zealand. The white mussels are male: the orange mussels are female. They're a little larger than the black mussels we get in the US, plumper, and taste a little sweeter. Ingredients: New Zealand Green-Lipped Mussels Oil Garlic Shallots or a big onion White wine Fresh parsley Butter Salt and Pepper"
Serves2 servings
Preparation Time15 min
Cooking MethodSkillet
Cooking Vessel Size12" skillet
Ingredients
- 2 pounds Green mussels
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 chopped shallots
- 1 1/5 cup white wine or champagne
- 3 cups chopped parsley
- 1 tablespoon unsalted butter
- salt and pepper to taste
- 2 lemons for garnish
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Defrost the mussels over night in the refrigerator. If you're pressed for time, defrost the mussels in a big bowl of cold water for about 45 minutes, changing the water every 15 minutes.
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In a 12-inch skillet or a large pot, heat oil until shimmering over medium-high heat. Add shallots and garlic. Cook, stirring occasionally, until shallots are translucent and fragrant, 2-3 minutes. Add wine, chopped parsley, and butter. Season with salt and pepper. Cook one minute.
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Raise heat to high; add mussels. Cover tightly, and cook, shaking the pan frequently.
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Cover tightly, and cook for 8 minutes, shaking the pan frequently.
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Remove the mussels from the liquid and place in a large serving bowl. If you used black mussels, discard any mussels that didn't open. Season broth with salt and pepper; cook one more minute. Pour broth over mussels and serve with lemon wedges.
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