Fresh and light seafood dishes just feel like summer to me. Crisp fresh flavors and chilled white wine on a cool summer’s night can make any day special. This recipe is easily adaptable to any flavors you’d like to add and gives a great basic starting point for any shellfish dish. You can pile the mussels on linguine and pour the sauce over top or simply eat them as is like we do sopping up the sauce with crusty seedy bread. I used olive oil and it tasted great but you can also use butter for a more indulgent meal.
I bought Carlsbad Aquafarm mussels and they were delightful. Tasty and succulent. Though I usually avoid farmed seafood, this aquafarm has quality seafood and operates in an incredibly eco-friendly manner.
ENJOY!
- 3 Tablespoons Extra Virgin Olive Oil
- 2 large shallots, finely diced
- 4 cloves garlic, finely chopped
- 2 teaspoons fresh grated ginger root
- ¾ teaspoon crushed red pepper flakes
- 2 slices lemon
- ½ tsp salt
- 1 cup dry white wine
- ⅓ cup chopped parsley
- 2 pounds fresh mussels, scrubbed and debearded
- Heat oil in a large pot over medium-high heat.
- Add shallots, garlic, ginger, red pepper flakes and salt and saute until shallots are lightly browned.
- Add wine, lemon and most of the parsley reserving some for garnish. Bring to a boil then add mussels, cover pot, and cook until the mussels pop open.
- Discard any mussels that didn't open. Remove mussels from pan and cook down sauce to desired consistency (I prefer it a little more watery).
- Salt and pepper to taste and spoon sauce over mussels.
- Garnish with remaining parsley. DELICIOUS!!
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