Mussels Meunière (steamed in white wine)

The fish purchased for this recipe came from Rozzo & Sons, a New York City wholesale seafood vendor. Due to Covid-19 and the loss of their restaurant clientele, Rozzo now offers the local community a premium quality seafood experience “just like a pro” and at wholesale prices too!

Ingredients:

4 dozen live mussels

½ stick sweet butter

¾ cup thinly sliced leeks (or Vidalia onion)

1 teaspoon chopped garlic

1 teaspoon chopped fresh thyme

¼ teaspoon freshly ground black pepper

1 cup dry white wine

1 cup homemade vegetable or fish broth

2 Tablespoons chopped Italian parsley 

Cooking directions:

1.    Scrub shells with a stiff brush under several changes of cold water to remove any sand and grit. Scrape off (or “debeard”) the hair-like beard on the mussel shell.

2.    Wash thoroughly and allow to soak in just enough cold water to cover them for at least an hour.

3.    Drain the mussels and rinse again in cold water.

4.    Discard any mussels that do not close tightly when hit against a hard surface.

5.    Melt butter in a heavy casserole or stockpot.  Add leeks (or onions) and garlic and sauté over medium heat until caramelized, approximately five minutes.

6.    Add the scrubbed mussels along with thyme, pepper, and liquids. 

7.    Cover and steam over a high heat, shaking the casserole periodically for 5 to 8 minutes, until the shells open. Discard any mussels that have not opened.

8.    Distribute mussels among four heated plates.

9.    Stain the liquid through a cheesecloth or paper towel lining a sieve.  Ladle liquid into the bowls with the mussels.

10. Sprinkle with chopped parsley.

11. Serve with frites (French fries!), a green salad, and a crusty bread such as a baguette.

Serves: 4

Wine suggestions:  Muscadet, Chenin Blanc, Albariño, Assyrtiko, Pinot Blanc