Steamed mussels

Steamed Mussels

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Steamed Mussels Recipe


2 lb. fresh mussels,
2 garlic cloves, crushed,
2 Tbsp. olive oil,
1 Tbsp. butter,
1/2 cup Guinness Red,
2 shallots, chopped,
1/2 cup leeks, thinly sliced,
2 lemon wedges,
1 pinch dry chili flakes,
1 Tbsp. chopped parsley,
sea salt and freshly ground black pepper to taste.


Clean the mussels and remove their "beards". Heat the olive oil and butter in a large heavy skillet and saute briefly the garlic, shallots and leeks. Add the mussels and saute for about 3 minutes. Deglaze with the beer and squeeze the lemon wedges over the mussels. Put the lemon wedges in the skillet as well. Add the chili flakes and season to taste with sea salt and black pepper. Cover the skillet with a lid and let the mussels steam for about 2-3 minutes. Remove the lid, check for any un-opened mussels and if there are any discard them. Serve the mussels in a large bowl and pour the cooking juices over them. Sprinkle with chopped parsley and serve.

More mussels info: Mussels have been used as a source of food for thousands of years. Beside being very tasty, they are easy to gather and cultivate. That explains their continuous popularity in many international cuisines. In Italy mussels are cooked with pasta or in marinara sauce or garlic-wine sauce, in France they are baked with cheese sauce on top, in Turkey they are stuffed with rice, in Spain mussels are baked over a hot plate (mejillones a la plancha), and so on. For sanitary and health reasons mussels must be alive before being cooked unless you purchase frozen mussels. If you want to know how to clean and handle alive mussels, check my article here.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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