Dee’s-Mussels

I’m going to start off by saying that I was SUPER intimidated by this dish. For many years, I lived my life thinking I was severely allergic to molluscs and when I finally was cleared to eat them by my allergist, I wasted zero time in trying these little guys out. On a trip to Park City, Utah we dined at a beautiful seafood buffet located in Deer Valley (for info click here) where I tried mussels two ways, in white wine sauce and in red sauce. I instantly fell in love with their taste and I was determined to become a pro in cooking them. Sure enough, I found them at our local Whole Foods market and I took on the challenge. What came of it was BRILLIANT. Below I have created a recipe with my favorite ingredients to incorporate in making an amazing mussels appetizer.

Ingredients

• 1 package of fresh mussels (alive), usually its roughly 3 lbs when we buy them.
• 3 tbsp butter
• 1 can of fire roasted tomatoes (we use this one from Hunts)
• 2 shallots, finely chopped
• 3 thyme stalks
• 3 garlic cloves, minced or chopped whichever you prefer works (also, you can add more if you’d like if you are a garlic fan)
• 1 cup dry white wine (we use Chardonnay)
• 1/2 cup of heavy cream
• 1/2 lemon & zest
• Salt and pepper to taste
• 1 tbsp parsley
• 1 tsp of red pepper flakes

Cooking Instructions

1. In a large, heavy based pot set at medium heat add the butter until it begins to melt.
2. Next add shallots and cook for 3-4 minutes until they begin to wilt.
3. Add garlic and cook for 2 minutes until it becomes fragrant.
4. Next add the white wine, heavy cream, red pepper flakes, thyme, salt, pepper, lemon and zest and bring to a quick boil.
5. Reduce the heat to low, add mussels and cover with lid.
6. Cook for 7 minutes.
7. Halfway through the cooking time, grab the pot and shake it to ensure that most of the mussels open up nicely.
8. Remove from heat and discard any mussels that did not open before serving. Sprinkle parsley over mussels.
9. Enjoy!

Note: We LOVE dipping bread into the sauce so I recommend picking up a loaf of french bread or bread of your choice and toasting it before serving mussels. This way, once the mussels are ready you can also enjoy some crispy bread with delicious sauce.

Did you try this recipe? Rate it below and leave a comment. I’d love to hear your feedback.

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