Steamed Mussels with Pinot Grigio, Garlic and Herbs
By Recipe developed for Sur La Table’s Cooking Classes
Steamed Mussels with Pinot Grigio, Garlic and Herbs
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 1 medium garlic clove, minced
- 1 tablespoon minced thyme
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 1 cup Pinot Grigio
- ½ cup fish or seafood broth, low-sodium
- 2 pounds mussels, scrubbed and debearded
- ¼ cup minced flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Sliced Baguette (optional)
Clams and mussels are sometimes open when you buy them. This is natural, but the shell should close tightly when tapped. If not, the mollusk is dead and must be discarded. Do not store live shellfish in a plastic bag. Instead, transfer to a bowl, cover with a damp towel, and refrigerate for up to 24 hours before cooking. To remove the beard, the filaments on the sides of the shell used to attach the mussels to rocks, hold the mussel upright and use your fingers to pull firmly down towards the hinge. Don’t remove the beards until right before cooking.
Place a large covered Dutch oven on the stove over moderate heat and add the oil. When the oil is shimmering, add the onions and cook until tender, about 7 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the orange zest, juice, Pinot Grigio and broth and increase the heat and bring the mixture to a boil.
When boiling, stir in the mussels, cover and cook until the mussels open, about 4 to 5 minutes. Using tongs, transfer the opened mussels into a bowl, set aside and continue to cook the cooking broth until slightly thickens, about 2 to 3 minutes. Stir in parsley, taste and season with salt and pepper.
To serve: Divide the mussels among 4 warmed bowls and serve immediately. Baguette slices can be served on the side.
Place a large covered Dutch oven on the stove over moderate heat and add the oil. When the oil is shimmering, add the onions and cook until tender, about 7 minutes. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the orange zest, juice, Pinot Grigio and broth and increase the heat and bring the mixture to a boil.
When boiling, stir in the mussels, cover and cook until the mussels open, about 4 to 5 minutes. Using tongs, transfer the opened mussels into a bowl, set aside and continue to cook the cooking broth until slightly thickens, about 2 to 3 minutes. Stir in parsley, taste and season with salt and pepper.
To serve: Divide the mussels among 4 warmed bowls and serve immediately. Baguette slices can be served on the side.