Thyme Steamed Mussels Recipe at MyDish

Thyme Steamed Mussels

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Method

  • Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard Discard any which does not close when tapped.
  • Heat half the butter in a pan, and then sizzle the bacon for 3 to 4 minutes until starting to brown.
  • Add the leeks, onion, and garlic and, then sweat everything together for 4 to 5 minutes until soft.
  • Turn the heat up high, add the mussels’ thyme and wine, then cover and cook for 4 to 5 minutes, shaking the pan occasionally, until the mussels until the mussels begin to open.
  • Add the cream, seasoning and parsley, stirring the ingredients with a spoon heat through making sure all the mussels are open Discard any that remain closed.
  • Spoon the mussels and the other bits into a dish, then place the pan back on the heat and boil the juices for 1 min with the rest of the butter.
  • Divide the mussels between two bowls if serving as a main course 4 bowls for a starter and pour the sauce left in the pan over them.
  • Serve with crusty bread to mop up all the juices and Enjoy!

    • Tips

    • Mussels are truly one of nature’s most delightful delicacies, they are extremely high in proteins, calcium and iron while being low in fat and calories. They are also excellent for your heart, containing the highest amount of omega3 of any shellfish (this is the naturally occurring fatty acid that is believed to lower blood pressure). Mussels with fries or Moules frites are a characteristic Belgian dish, you get a big bowl (just about always a pot) of steamed mussels, broth, and a side of frites.
      Don't be tricked by how upmarket they look, mussels are the definitive uncomplicated seafood. Clean them, sauté them, steam them and hey up you'll have a dish everyone will be wowed there are many ways to serve the mussels, but the most classic is Moules Mariniere the mussels are offered in a sauce of white wine, shallots, parsley, and butter.
      You can in addition find mussels served with sauces made with beer, or cream, or vegetable stock. For the greatest authenticity, use a shell to crack open the mussels, not your fork.
      Mussels are at their best in cold weather, so their season is usually from October to March. When you see them in a fishmonger’s, a sign of freshness is that most of them are tightly closed: if there are a lot of open mussels don’t bother. When buying mussels you need to allow at least 1 pint (570 ml) per person for a first course, and 1½ to 2 pints (about 1 litre) for a main course. That may seem a lot, but some will have to be discarded and, once they have been shelled, mussels are very small and light.
      The ritual of cleaning and preparing them sounds more bother than it actually is. When you get them home, plonk the mussels straightaway into a sinkful of cold water, first of all throw out any that float to the top, then leave the cold tap running over them while you take a small knife and scrape off all the barnacles and pull off the little hairy beards. Discard any mussels that are broken, and any that are open and refuse to close tight when given a sharp tap with a knife. After you’ve cleaned each one, place it straight in another bowl of clean water.
      When they’re all in, swirl them around in three or four more changes of cold water to get rid of any lingering bits of grit or sand. Leave the cleaned mussels in cold water until you’re ready to cook them. As an extra safety precaution, always check mussels again after cooking this time discarding any whose shells haven’t opened.

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    Ingredients

    •  
    • YOU WILL NEED
    • 1 kilo fresh mussels
    • 6 rashers  smoked streaky bacon, chopped into small pieces
    • 2 baby leeks, sliced on the diagonal
    • 30 grams butter
    • 1 medium red onion, peeled and chopped
    • 3 cloves garlic, peeled and chopped
    • 250mls dry white wine
    • 4 sprigs fresh thyme
    • 250mls double cream
    •  salt and freshly ground black pepper
    • 20 grams freshly chopped parsley, we sometimes use coriander or a favourite herb to use is chervil

    By Views 532  Added Mon Dec 13 2010


    A quick, easy, flavoursome and attractive dish, the bacon and leeks truly enhance the mussels

     

    I have already mentioned that we both have a weakness for mussels and that I would be including our favourite ways of serving them and once again this recipe is no exception. In the 1970s when we served fresh mussels at the Willow Tree Restaurant, B Read More