Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, steamed mussels with various herbs. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
The citrusy aroma of Thai herbs go so well with mussels, and that broth….that spicy, tart, flavourful broth…I love dipping bread in it or just sipping it like soup! I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere.
Steamed mussels with various herbs is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Steamed mussels with various herbs is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have steamed mussels with various herbs using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Steamed mussels with various herbs:
- Prepare 1 kg mussels
- Make ready 3-4 cloves garlic
- Take 4-5 spring onions
- Make ready 1/2 cup olive oil
- Prepare 1 1/2 cup dry white wine
- Get juice of 1 lemon
- Make ready fresh pepper
- Prepare oregano
- Get ground parsley, according to taste (at least 1/2 cup, it goes great with the recipe)
Herb butter is the "secret" ingredient that takes these mussels from good to great!!! Herbs enhance the power of steaming. Steaming on it's own is cleansing and tonifying for the uterus. Juicy steamed mussels get topped with a tangy dressing - and no matter how many I make there are never any leftovers!
Steps to make Steamed mussels with various herbs:
- Clean the mussels thouroughly. You clean them by rubbing the shell very well under running water. If there are any barnacles or stuck stones, residue of other broken shells you might need to scrape them off with a small knife or rub it thoroughly to remove everything.
- Discard all mussels that are already open.
- Then, using a small knife, remove their beard.
- Place the healthy, closed mussels for only 2-3 minutes in a little boiling water or even better in a little wine, until they open, a sure sign that they are still alive. Throw away the ones that don't open.
- Heat the oil in a frying pan and sauté the onions cut into round slices.
- When the onions are tender add the cloves of garlic and continue sautéing for 2-3 minutes to let out their flavor.
- Add the washed mussels, cover the frying pan and cook over strong heat for a few (2-3) minutes, stirring a couple of times with a wooden spoon.
- Add the freshly ground pepper, a generous amount of the parsley (but not all of it), the lemon juice (keep a little to sprinkle over the ready mussels later), one dose of oregano and finally, the wine. Cook for an additional 4 minutes, stirring well in the meantime so that everything combines for a nice flavor.
- Leave them in the frying pan for a while so that a bit more of the wine evaporates in the meanwhile and serve hot, as they are in their shells, sprinkled with the rest of the parsley and some of the leftover stock.
- Sprinkle each plate with a little uncooked lemon juice, just before you start sucking them. Because mussels cooked this way are sucked from their shells, not eaten with a fork.
Cover and cook, shaking the pot occasionally until the mussels open. Remove the mussels to a bowl as they open, discarding any that remain closed. This recipe calls for steaming mussels in ale with thyme and garlic. Choose a mild, not-too-bitter type of Belgian ale — and pour an extra glass to drink with dinner! Don't skimp on the amount of bread you serve on the table; you'll want to soak up every bit of the delicious sauce.
So that is going to wrap it up for this special food steamed mussels with various herbs recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
