Steamed Mussels

Steamed Mussels

 

Steaming is a gentle way to prepare fish and shellfish. The fish does not come into direct contact with any liquid; thus, the flavours are pure. Any fish that is suitable for braising or poaching is also a great candidate for steaming. Shellfish that are good steamed include clams, mussels, prawns, lobster and crab.

Serves 2 – Easy

by The Cook’s Book – Authors: Marcus Wareing – Shaun Hill – Paul Gayler – Ken Hom – Charlie Trotter – Editor: Jill Norman

Ingredients

  • 240ml white wine
  • 1 tbsp chopped parsley
  • 1 small garlic clove, finely chopped
  • Squeeze of lime
  • 24 mussels, scrubbed and purged if necessary

PREPARATION

  1. Combine the wine, parsley, garlic, and lime juice in a large pan with a tight-fitting lid.
  2. Bring to boil, reduce the heat until the liquid is simmering
  3. Add the mussels to the pan. Cover tightly and turn the geat back to high. Steam until the mussels have opened (discard any that remain closed)
  4. Put the mussels in wide serving bowl
  5. Pour the cooking liquid over them
  6. Serve immediately
  • The liquid used for steaming can be served with the seafood. If for example prawns are steamed in beer, they can be served in the beer with plenty of bread to soak it up.

 

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