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Zesty Steamed Mussels. Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth. Rinse the mussels under cold running water while scrubbing with a vegetable brush. Find steamed mussels stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

Whisk garlicky mayonnaise into mussels and their steaming liquid to spoon over fish. Spicy, funky Calabrian sausage is the perfect companion to briny, sweet, steamed mussels. Fresh, farmed mussels are cheap, delicious, require very little prep, and you can have a steamy, brothy. arab have Zesty Steamed Mussels using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Zesty Steamed Mussels

1. Prepare 1.5 Pounds of fresh, live, PEI mussels.
2. It's 3 Strips of bacon, diced.
3. Prepare 1 of shallot, finely diced.
4. Prepare 4 Cloves of finely chopped garlic.
5. It's 2 Tbsp of lemon juice.
6. It's 1 Tsp of cayenne pepper.
7. It's 2 Cups of dry white wine (I use Pinot Grigio).
8. You need 1/4 Cup of fresh chopped parsley.
9. You need 1/4 Cup of grated parmesan.
10. You need as needed of olive oil.

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Zesty Steamed Mussels instructions

1. Prepare the mussels for cooking as described in the recipe description above. To reiterate: it is VERY important to ensure that all of your mussels are alive before cooking. Any dead mussels should be discarded..
2. Place the diced bacon into a cold, large pot and turn on the heat to medium. Add a drizzle of olive oil. Starting the pan cold and adding the drizzle of olive oil will help the bacon render its fat and become crispy. Fry the bacon until it is about halfway cooked..
3. Before the bacon gets crispy, add the shallot and garlic and stir in well. You don't want to add these any sooner or they will burn..
4. Once the bacon is well and truly crispy, add in lemon juice and cayenne pepper. Stir to combine..
5. Once combined, pour the mussels into the pot and ensure they are spread as evenly across the pot as possible. Pour the white wine over the mussels. The wine should touch every mussel in the pot though they do not need to actually be covered. You're steaming them; not boiling them..
6. Cover the pot tightly with the lid and allow to cook for about a minute to a minute and a half until all of the mussels have popped open. If there are any mussels which have not opened, these should be discarded but make sure you at least give them the chance. The mussels are cooked as soon as they open. Continuing to cook once they've opened will result in rubbery mussels..
7. Give the mussels a quick but gentle stir to make sure that they're all coated in the broth. Pour into a serving bowl with all the broth and top with grated parmesan. Serve immediately with bread to use for mopping up the broth..

These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. Steamed Mussels and Clams. this link is to an external site that may or may not meet accessibility. Mussels steamed in garlic, onion and white wine is a classic preparation, full of flavor. Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the still.