Steamed Mussels

Mussels-2

There is nothing like sitting on your deck by the beach with your family and enjoying freshly caught steamed mussels with melted butter from a local seafood store located on Ship Bottom, Long Beach Island on the Jersey shore where I spent many of summers enjoying the beauty of the relaxing ocean air and cool summer nights. We would swim and ride the ocean waves all day long while looking forward to sitting down to quarts and quarts of fresh steamed mussels with parsley and drawn butter. I don’t think I would eat any thing else, just filled up on heaps of fresh locally harvested mussels.

Mussels

Pick mussels from the local market that are not large or small but not opened. Rinse the mussels under cold water and pull the beards if necessary.

Risotto-12

Simple Steamed Fresh Mussels, Parsley,

Garlic  and Olive Oil

Serves Four

three tablespoons extra virgin olive oil

four cloves fresh garlic, peeled, sliced thin

one cup shallots, peeled sliced thin

two pounds fresh mussels, rinsed and beards removed if needed

two each  fresh tomatoes, core removed and diced

one and a half cups white wine

one bunch of parsley, washed, chopped fine

For the drawn butter melt half cup unsalted butter one half teaspoon Sea Salt

Risotto-14

Place a large six quart stock pot on the stove over medium high heat. Add the olive oil shallots and garlic. Stir and cook for a few minutes. Add the cleaned mussels and the rest of the ingredients. Cover with a tight fitting lid.

  After a couple of minutes check the mussels to see  if any have opened. If not put the lid on and shake the pan. Check the mussels again and of opened place them in a large bowl and serve with the drawn butter and a nice Chablis!

Risotto-12

2 Responses to “ “Steamed Mussels”

  1. Tom Fusia says:

    Looks great chef! I can almost smell the sea. And don’t forget some crusty bread to sop up the juice.

  2. Al Tiede says:

    I mixed my summers between Harvey Cedars and Beach Havan-ah (as we use to call it.)

    The lobsters, mussels, and clams on the 1/2 shell (by the hundreds) bring back great, great memories. I can almost smell it looking at these pictures!

    Good lord, it’s a wonder we never got hepatitis! …that I know of!

Leave a Reply