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.
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.
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
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!