Steamed Mussels

  This is another recipe inspired by my culinary adventures Italy. While visiting Cinque Terre I indulged in some of the most amazing mussels and have been craving them ever since. I had stuffed mussels, steamed mussels and pasta with mussels, all which I intend to re-create at some point soon but for now here is the easiest recipe of them all. Steamed mussels make a great side dish, appetizer or main course. Not only are mussels in-expense but they are quick and easy and take very little prep work.

 Mussels from Overland Meat Company

When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe. The mussels should be stored in a cool area where they can breathe. If the mussels you purchased are farm-raised, it's not necessary to soak mussels in water at home. If they are not farm raised, soak them in cold water for 20 minutes before cleaning.

As you clean and debeard the mussels, check to make sure their shells are tightly closed. Discard any mussel that is chipped or broken. If any mussels are open, tap them gently against the counter if they don't close up within a few minutes throw them out.

Ingredients
Makes 4 servings

2 pounds of mussels, cleaned and debearded 
2 tbs olive oil
1 tbs butter
1 1/2 cups dry white wine
1/4 cup chopped parsley
4 garlic cloves, chopped

Place the butter, oil, parsley and garlic in to a large pot. Next carefully place the mussels into the pot and pour the wine over the top. Cover the pot and turn the stove to med/high. 

 **Do not remove the lid for 3-5 minutes and most importatntly do not pre-heat your pot. 

The mussels should only take 3-5 minutes to open. Once the pot starts steaming give it another minute or two before removing the lid to see if all of the mussels have opened. If the mussels have not all opened give them a gentle stir and cover for another 2 minutes. 

Remove the mussels from the pots and serve with the liquid and some sliced bread for dipping.