In Good Taste Recipe: Mussels with Parsley and Garlic

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Portland, OR 97209

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In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Mussels with Parsley and Garlic

by Josie Ross

This is a traditional mussel recipe. I learned how to prepare mussels from James Beard’s eponymous cookbook, “The James Beard Cookbook.” He added wine and other herbs, but because I wanted to showcase the mussels’ natural flavor, and serve them with the lovely Abacela Rosé, I decided to simplify the recipe. This is as simple as it gets- garlic and parsley and the mussel “liquor” form the base for the sauce, which is finished with a few tablespoons of butter to give the sauce a luxurious mouth feel. Serve the Rosé chilled, make sure you have plenty of good bread for the sauce, and enjoy! This is a perfect first course for an elegant meal for four, or will serve 2 with a hearty salad for a light summer repast.

6 tablespoons unsalted butter, divided

1/3 cup finely chopped shallot

3 garlic cloves, minced

1/4 teaspoon dried hot red pepper flakes (adjust to suit your taste)

1 cup chicken or vegetable broth

3/4 cup water

2 lb mussels (preferably cultivated), scrubbed well and beards removed

3 tablespoons chopped fresh parsley

Salt and pepper to taste

Cook the shallot, garlic, and red pepper flakes in 2 tablespoons oil in a large, heavy skillet over moderate heat, stirring until softened (about 3 minutes). Add the broth and water; bring to a simmer. Add the mussels and cook, covered, over moderately high heat until they just open wide, checking frequently after 3 minutes. Transfer the opened mussels to a bowl. Any mussels that remain unopened after about eight minutes total should be discarded.

Stir in parsley. Whisk remaining butter, one tablespoon at a time, into the mussel broth and season with salt and pepper.

Divide mussels and broth among four bowls. Garnish with bread and serve.

Wine Recommendation:

Abacela Rosé

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