Don’t forget that mussels are incredibly easy to prepare at home and make a spectacular ‘George-friendly’ dish for guests. You should eat mussels fresh. In a good delicatessen you can buy them sealed in a plastic pack that keeps them fresh for days. Otherwise buy at a market and cook soon.
Mussels need to be scrubbed and try to get the ‘beard’ off the shells – but do not be fanatical about this.
The simplest cooking method is to put them in a large saucepan with whatever stock you like, cover and pot-steam for about 5-10 minutes or until the shells open. Drain, discard any that haven't opened, and serve. They are good with pasta – just pour the sauce over - or serve with a squeeze of lemon, a salad and fresh bread. Use parsley as garnish.
Mussels are also suitable to microwave - they don't explode or toughen (a rule of thumb is about 3-4 minutes on high for half a kilo). They're done when they open.
You can serve mussels in their shells.
You can serve mussels in their shells.
Mussels and Pasta
This really easy Mediterranean recipe is almost addictive: Gently steam two cloves of finely chopped garlic with some slices of peeled tomato and little finely chopped onion. You can add chili if you want to (I do). The mix needs to be soft (about 5 minutes of steam should be enough). Add steamed mixture to large saucepan with a little white wine (half-a cup is enough, but more if you like). Put scrubbed mussels in saucepan with tomato sauce and wine. Cover tightly and 5-10 minutes or until open.
Pour the mussels with the soup of a bowl of pasta and serve with parsley garnish. If you want to, you can use a small fork to extract each mussel before pouring over the pasta. This way, you can add additional fish to make a marinara mix - some prawns and scallops are good (these can be steamed separately using a little stack that can be added to the soup. Be careful not to drown the delicious mussel stock.
This really easy Mediterranean recipe is almost addictive: Gently steam two cloves of finely chopped garlic with some slices of peeled tomato and little finely chopped onion. You can add chili if you want to (I do). The mix needs to be soft (about 5 minutes of steam should be enough). Add steamed mixture to large saucepan with a little white wine (half-a cup is enough, but more if you like). Put scrubbed mussels in saucepan with tomato sauce and wine. Cover tightly and 5-10 minutes or until open.
Pour the mussels with the soup of a bowl of pasta and serve with parsley garnish. If you want to, you can use a small fork to extract each mussel before pouring over the pasta. This way, you can add additional fish to make a marinara mix - some prawns and scallops are good (these can be steamed separately using a little stack that can be added to the soup. Be careful not to drown the delicious mussel stock.
If you prefer Asian flavors, make a sauce with spring onions, fresh coriander and chili. You can add ground turmeric (or curry powder). Use a little vegetable stock for liquid if you are cooking Asian-style - no wine.
