This is a simple and positively delicious recipe that I found and modified, from all places, United Airlines inflight magazine. Originally it is from Chef Jimmy Canora, who does a lot of cool things in the food business!
I've always enjoyed mussels, but have always been more of a clam guy. Steamed mussels just plain rock if harvested on the beach and steamed minutes later, but usually mussels enormously benefit from the addition of spices and more, unlike New England steamed clams.
I've made these five times this week, so obviously I'm crazy about the recipe!
2 pounds of fresh mussels (preferably debearded for ease of eating!)
1/3 cup of olive oil (sounds like a lot but it isn't)
2 tablespoons of freshly minced garlic
2 cups of dry white wine - a simple chardonnay works well as does sauvignon blanc. I use something decent enough that I don't mind drinking the rest!
1 tablespoon of butter - let it warm at room temperature if you have time
1/2 cup or so of chopped parsley
Juice of one lemon (original recipe calls for two)
Optional: salt and pepper to taste. I find this unnecessary but give it
Use a large shallow pot or deep pan with a lid.
Sauté the garlic in the olive oil until it just starts turn golden.
Add the white wine (ideally before the garlic browns at all).
Toss the mussels in gently, cover, and cook until the mussels open. This may take two to three minutes, and gently tossing or stirring the mussels may help the mussels open.
Take the mussels out, transferring them to a deep serving platter while leaving the liquid behind.
Add the butter to the liquid. Once melted, add the lemon juice and parsley and bring to a boil.
Poor the liquid over the mussels and enjoy!
One last idea: You can substitute Cherrystone or other clams for the mussels.|