When the fish are gone that cooking liquid makes the BEST dipping sauce! For me, that’s enough for a meal. Any mussel that doesn’t open up at all should be tossed (if they open just a little they’re fine).įrom there you can certainly toss the entire thing with a long pasta like spaghetti or linguine but my personal favorite is to sit over a bowl of mussels with a hunk of good bread in my hand. After about 5 minutes, check your mussels - if they’ve all opened up - they’re all done! If not, you can give them another 2-3 minutes, but I wouldn’t go longer than that. Cover your pot of mussels and let them cook for about 3 minutes before giving the pot a gently shake to move things around. You’ll notice I don’t add salt to this dish because to me - the salt water that comes out of the mussels is enough - but as always, taste and season as desired. The mussels will also release a bit of liquid that will also flavor the sauce. It won’t look like a lot of liquid in the pan, but it’s enough. Personally I like to pour myself a glass WHILE I’m cooking - I swear it makes the food better! When you cook with wine, a lot of people will use “cheap” wine, or basically wine that they wouldn’t drink otherwise - the problem there is, the wine is flavoring your food! So while you don’t have to spend a lot of money on wine - you DO want to use wine that you enjoy sipping on to cook with. Then I add in a dry white wine - pinot grigio is my favorite. ![]() ![]() Extra virgin olive oil, butter, shallot and garlic make the base of the sauce. Once your mussels are cleaned - it’s a quick ride to the dinner table. Think about the time frame alone from when that was caught to when it arrived on the East Coast! I have a whole video on how to select and prepare shellfish here for you as well. But I would avoid fish caught or farmed in Asia. Norway, Canada and Iceland also have fair laws in place that generally protect fish and fishermen. Generally I look for seafood that’s wild caught in the U.S.A. No need to check temperature or texture - just look at ‘em! Of course, you want to make sure you select quality fish. They’re visibly ready to serve when the shells open up. Not only is it incredibly good for you - it’s quick cooking! Mussels, and shellfish in general, are a good place to start if you’re new to cooking fish. ![]() When I say this is easy, I’m talking seven ingredients, 15 minutes, and dinner is on the table! It’s the beauty of seafood. And since it’s such an easy dish - Mom and I don’t mind tossing it together for family dinners and parties! Mussels in white wine and garlic is a family favorite for me! And while we usually order it as an appetizer for Friday night pizza dinner - we LOVE making it at home too! Mostly because we get to control the ingredients! Not to mention, it’s less expensive than ordering out.
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