Steamed mussels that cooked quickly, evenly, and easily, and made a sufficient quantity to serve as an appetizer or entrée.
Oven-Steamed Mussels
Serves 4 to 6
Before cooking mussels should be closed tightly. To determine if opened mussels are alive before cooking, tap them against a countertop if they do not close tightly after a minute or two, discard them. Serve with crusty bread.
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¾ cup dry white wine
2 bay leaves
½ teaspoon salt
6 pounds mussels, cleaned and debearded
3 tablespoons unsalted butter, cut into 6 pieces
3 tablespoons minced fresh parsley
1. Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, garlic, and pepper flakes in large roasting pan over medium heat; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and bay leaves and bring to boil. Cook until wine is slightly reduced, about 2 minutes. Add salt and mussels. Cover pan tightly with foil and transfer to oven. Cook until all mussels have opened, 15 to 18 minutes.
2 bay leaves
½ teaspoon salt
6 pounds mussels, cleaned and debearded
3 tablespoons unsalted butter, cut into 6 pieces
3 tablespoons minced fresh parsley
1. Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, garlic, and pepper flakes in large roasting pan over medium heat; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and bay leaves and bring to boil. Cook until wine is slightly reduced, about 2 minutes. Add salt and mussels. Cover pan tightly with foil and transfer to oven. Cook until all mussels have opened, 15 to 18 minutes.
2. Remove roasting pan from oven. Push mussels to sides of roasting pan to form clearing in center of pan. Add butter to clearing and whisk until melted. Sprinkle parsley over mussels and toss to combine. Serve immediately.
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