Champagne Mussels

Living so close to the ocean, occasionally, I forget just how fortunate we are being able to have access to some of the most amazing seafood you can buy.  Sometimes it takes having company from away visit and remind us of that good fortune.  One of my favourite seafood and meal to serve my out-of-town guests are Mussels.  They are so easy to prepare.  You can go easy on yourself and steam and serve with melted garlic butter, or show off your skill with just a small amount of effort.  I usually serve these as an appetizer, but I have served these over pasta, brown rice vermicelli, or rice for a quick, easy, and light meal.  Remember, Freshness is key.  Mussels should smell like the ocean, you know, that smell of salt water and seaweed.

Serve as an appetizer with bread to absorb the amazing flavour this sauce produces. This recipe is also wonderful over any pasta of your choice. Serving 6-8

20130909-225203.jpg

Serves 4-6 people

Ingredients List:

  1. 5 lbs of mussels
  2. 1/2 cup unsalted butter, if you use salted just be careful adding sea salt as not to over season
  3. 2 medium size shallots or onion  (approx half cup finely chopped)
  4. 4-5 medium garlic cloves, finely chopped
  5. Optional* 1/2-1 tsp of Chili pepper flakes (omit if you don’t like spice or add only 1/4 tsp at the end of steaming
  6. 2/3 cup of chopped fresh Cilantro, basil and/or parsley
  7. 6-7 medium fresh ripened tomatoes, diced
  8. 1-1/2 -2 cups of dry Champagne or Sparkling wine of your choosing. 
  9. 1 cup water
  10. Salt and pepper to taste

Rinse and Clean the mussels by removing any beards by pulling off by hand (small fibres that look like seaweed threads, sticking outside opening of the mussel). Discard any broken mussels.

Chop the tomatoes, garlic, shallots or onions and herbs and add to a large pot.  Place cleaned mussels in with the ingredients over medium high heat.   Pour the Champagne and water over the ingredients, simmer on high heat for 1 minute and stir together to combine. Cover and continue to cook for 4-5 minutes longer, open lid and check to make sure that all mussels have opened. If not recover and cook 1 minute or so longer. Remove from heat, stir in the butter until melted and combined.

Serve plated with Crusty bread, or over rice, or pasta

20130909-225211.jpg

Enjoying a glass of Bubbly while cooking with our guests.

20130909-225219.jpg

Starting to smell delicious in the kitchen

20130909-225227.jpg

Love having guests who get excited about cooking and want to help out. Yes, I’m free pouring bubbly! I’m used to pouring from that bottle. Besides a little extra won’t hurt.

20130909-225238.jpg

Place the cover on and cook for 4 – 6 minutes until all the mussel shells  have opened.

20130909-225247.jpg

Look at these, and they smell amazing.  We could have eaten from the pot! Fresh Nova Scotia mussels.

20130909-225253.jpg

Served here with parmesan crusty bread to soak up the sauce.

Advertisements

2 thoughts on “Champagne Mussels

  1. Toni Rovers says:

    This was the perfect appetizer during a visit to a cottage in PEI . The mussels and broth were served with fresh baguette slices, and I believe we simply inhaled our servings, it was so delicious. Thanks Mina.

    Like

    • The Handy Homemaker says:

      I’m so glad you liked it. It really is an easy dish to make!! We did have some delicious fresh PEI mussels didn’t we. So nice to spend time with you in PEI. Hope to spend time with you again soon. Thank you for the lovely feedback.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s