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Steamed Mussels, 3 Ways

Steamed Mussels, 3 Ways

Steamed Mussels, Three Ways

Serves 4 as a first course, 2 as a main course or 4 if served over pasta

 

1 pound mussels, cleaned (see Note)

 

With Garlic and Herbs:

6 cloves peeled garlic

2 tablespoons olive oil

½  cup water

½ cup dry white wine

5 sprigs flat-leaf (Italian) parsley

2 sprigs fresh rosemary

 

Classic Moules à la  Marinière:

2 large shallots (3 ounces), peeled

5 sprigs flat-leaf (Italian) parsley

1 cup dry white wine

¼ teaspoon dried thyme or 4 sprigs fresh thyme

2 tablespoons butter

 

With Tomato and Basil:

1 cup water

1 cup Basic Tomato Sauce or your favorite tomato sauce

1 cup, lightly packed, fresh basil leaves

 

Garlic and Herbs:

Fit the chopping blade into the work bowl. Chop the garlic on speed 5 for 6 seconds. Scrape down the sides of the bowl. Change over to the stirring blade and add the olive oil. Cook at 100 C on speed 2 for 10 minutes.

Add the water, wine, rosemary and parsley. Fit the deep steamer accessory with the mussels in it into place and cover the steamer. Cook at Steam Setting on speed 1 for 12 minutes.

Spoon the mussels into a large serving bowl or individual serving bowls. Tip the juices that accumulate underneath the steamer insert into the work bowl. Remove the work bowl and swirl it around to mix well. Pour over the mussels and serve hot.

 

Classic Moules à la  Marinière:

Fit the chopping blade into the work bowl. Chop the shallots on speed 5 for 6 seconds. Switch to the stirring blade, scrape down the sides of the bowl and add the wine, butter, parsley and thyme. Fit the deep steamer accessory with the mussels in it into place over the work bowl. Cover the steamer and cook at Steam Setting on speed 1 for 12 minutes. Tip the juices that accumulate underneath the steamer insert into the work bowl. Serve the mussels from a large serving bowl or spoon them into individual bowls. Pour the sauce from the work bowl over the mussels.

 

Tomato and Basil:

Fit the stirring blade into the work bowl. Pour in the water and add the tomato sauce. Fit the deep steamer attachment with the cleaned mussels in it into place over the work bowl and cover the steamer. Cook at Steam Setting on speed 1 for 12 minutes. Tip the juices that accumulate underneath the steamer insert into the work bowl and add the tomato sauce and basil. Cover and mix on speed 1 for 30 seconds . Serve the mussels from a large serving bowl or spoon them into individual bowls. Spoon the sauce from the work bowl over the mussels.

 

Notes:

        Scrub the mussels and check the flat side of the shells for “beards” (not likely in cultivated mussels). If you run into a beard or two, pull gently but firmly until it pulls free of the mussel. Scrub the mussel shells and put them into the deep steamer accessory as you go.

        The Tomato and Basil and Garlic and Herb Variations can be served over linguine or spaghetti. If using these as a sauce for pasta, do not add the steaming liquid that accumulates under the steaming accessory to the work bowl. Boil 8 ounces pasta according to package directions and drain. Return to the pan, add the sauce and mussels and heat over low heat. Leave the mussels in their shells for a more rustic dish or, if you prefer, shuck them before tossing with the pasta.

        A few pointers: It is unlikely that you’ll need to season any of these sauces with salt, but a little cracked black pepper or, in the case of the Tomato-Basil Variation, crushed red pepper, would be nice. Whether serving from a large bowl or individual bowls, put out a bowl or two for empty shells.


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