Steamed Mussels in White Wine and Garlic
This is another dish I was terrified to make, and really for no reason at all. Not only is this a really easy dish to prepare, it is incredibly nutritious which is why I chose this for my Recipe Redux submission. Mussels are low in fat and calories, are high in protein and are exceptionally high in many vitamins and minerals, most notably vitamin B-12.
Serves 4
2 lb mussels, cleaned
1 Cup white wine
4 Cloves garlic, crushed
½ tsp salt
– Combine the wine, garlic and salt in a pot with a tight fitting lid and then bring it to a boil.
– Add the mussels and stir in the liquid.
– Cover the pot with the lid and let the mussels steam until they open up, about 5 minutes.
– If the steam starts to escape from the lid then the mussels should be cooked; turn off the heat and let the mussels stand until the timer goes off.
– Discard any mussels that did not open.
Notes:
- If you are buying farmed mussels, ie, from the grocery store then all you have to do to clean them is rinse them under cold water just before you cook them.
- Store in the fridge immediately after buying them.
- Cook and eat the mussels the day you buy them.
