Every time we go to Taylor Shellfish on Melrose ave (Capitol Hill) to binge on shucked oysters and a glass of cava/beer, we usually buy several pounds of fresh mussels on the way out. Taylor Shellfish carries the best mussels in Seattle and supply them to many local restaurants. These mussels are absolutely perfect – large with plum and meaty flesh.
I've already posted here one of my favorite recipes. Here's in another one; this time, a favorite of my husband.
You will need:
- 3 lb fresh mussels
- 2-3 Tbsp canola oil for sautéing
- 1-3 jalapenos, depending on how spicy they are and how hot you prefer your sauce, sliced (again depending on your preferences, you can leave seeds in or scrape them out)
- 1-2 shallots, chopped, or the same amount of onions
- 2-3 cloves garlic, chopped
- 1/3 – 1/2 cup Madeira or port
- 1/3 cup whipping cream or to taste
- One 28oz can of tomato puree or crushed tomatoes
- Water or vegetable/chicken broth, as needed
- 2-3 green onions, thinly sliced
- 1 Tbsp cilantro, chopped
- Salt and black pepper, to taste
Discard any open mussel that doesn’t snap shut after being tapped with a finger. Wash the mussels thoroughly, scrubbing the shells with a stiff brush if needed. Remove the beard from each mussel by grasping it between the fingers and yanking it out and towards the hinge.
In a large pot or spacious sautéing pan, heat oil. Add shallots/onions and sauté, stirring occasionally, until translucent. Add jalapenos and garlic and cook, stirring, another couple of minutes. Pour in Madeira or port and let simmer away slightly.
Add tomatoes or tomato puree, a splash or two of water or broth and cook on a medium heat about 5-7 minutes. Stir in cream. Season with salt and black pepper and cook for another couple of minutes.
Arrange mussels on top of the sauce, cover with a lid and cook, shaking the pan often, until all (wishful thinking) the mussels have opened. Discard those that didn’t (reality strikes). If some mussels opened only slightly, help them open wider with tongs so they will be easier to handle when eating, a trick I learned from Italian chef I used to work with.
Sprinkle the mussels with green onions and cilantro, give a stir and cover with a lid for a minute or so. Transfer the mussels to a serving bowl and pour the sauce on top. Serve right away with lots of bread and beer or acidic white wine to cool down the heat.
In our house, first we eat mussels, occasionally dipping a piece of bread in the sauce, and when the mussels are gone, we finish the sauce with a soup spoon. Crazy delicious, no kidding!
Comments