Thursday, August 30, 2018

Garlicky Buttery Mussels


Some nights you merely want easy. This is one of the most delicious meals I prepare.  And by far, it's probably the easiest.  I had a dilemma deciding whether to name this recipe Garlicky Buttery Mussels or Buttery Garlicky Mussels.  Either way, if you like garlic, you'll enjoy this meal.

Toasted bread slices are essential for soaking up the buttery goodness on your plate. The mussels steam in the time it takes for the butter to become infused with the garlic.  Serve with LOTS of napkins!

3 lbs. mussels (fresh or frozen)
1 cup water (or white wine)
1 stick salted butter
1 heaping tablespoon minced garlic
1 t. dried parsley
a few grinds of black pepper
dash of hot sauce

Wash the mussels to remove any grit or sand.  Bring the water (or whatever liquid you choose to use) to a boil in a 4 - 5-quart stockpot or Dutch oven.

Add the mussels, cover, and reduce the heat to medium-high. Let mussels boil/steam for 5 -6 minutes, occasionally stirring, until they open. 

While the mussels are cooking, over low heat in a small saucepan, melt butter. Add garlic, parsley, salt, pepper, and hot sauce. Stir occasionally. 

Drain mussels, discard any that didn't open and place remaining mussels on serving platter.  Slowly pour the garlic and butter mixture over the mussels.  Add some lemon wedges to the serving dish along with the toasted bread slices, and you're ready to dig in and have a delicious dinner!


2 comments:

  1. Mussels are not common here and the few times I've tried one, I didn't care for them. If they were fresh and well cooked it would probably be a different story.

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  2. Sometimes we try things when they're prepared one way, and it's a no go. Other times, we can try them again and love them!

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