19, Oct 2021
Aromatic French-Style Steamed Mussels





Aromatic French-Style Steamed Mussels

Recreate the Parisian Classic: Easy Homemade Steamed Mussels

Aromatic French-Style Steamed Mussels

Today, we’re bringing the taste of Paris right to your kitchen with this delightful French-style steamed mussels recipe! The combination of savory celery, sweet tomatoes, and briny seafood is simply divine. Enjoy these mussels with a glass of wine or a cold beer for a perfect appetizer, or serve them as an impressive dish for your next gathering.

Recipe Info

  • Category : Western food
  • Ingredient Category : Seafood
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 2 servings
  • Difficulty : Anyone

Ingredients

  • 1kg fresh mussels
  • 1/2 stalk celery
  • 6 whole garlic cloves
  • 3 black olives
  • 6 cherry tomatoes
  • 5 Tbsp olive oil
  • 250ml dry white wine
  • Freshly ground black pepper, to taste
  • 10g butter
  • 1.5 Tbsp fresh parsley, chopped

Cooking Instructions

Step 1

Even if you’re using pre-cleaned mussels, rinse them thoroughly under cold running water 3-4 times to remove any residual grit or sand.

Step 1

Step 2

If your mussels have any fibrous ‘beards’ protruding, grasp them firmly at the shell’s seam and pull them out. For any dirt or barnacles stuck to the shells, scrub them clean by rubbing the shells against each other. Once cleaned, drain the mussels well in a colander.

Step 2

Step 3

Celery stalks can be a bit tough, so use a vegetable peeler to remove the outer skin for a more tender texture.

Step 3

Step 4

Finely chop the peeled celery into small pieces. This ensures it cooks evenly and integrates well with the other ingredients.

Step 4

Step 5

Lightly smash the whole garlic cloves using the side of your knife. This releases their aromatic oils and intensifies their flavor.

Step 5

Step 6

Finely chop the black olives. The briny, savory notes of the olives will complement the sweetness of the mussels.

Step 6

Step 7

Halve the cherry tomatoes. If the tomatoes are very large or watery, you can quarter them to prevent excess liquid during cooking.

Step 7

Step 8

Heat 5 tablespoons of olive oil in a wide pan over medium-low heat. Add the smashed garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic.

Step 8

Step 9

Once the garlic is translucent and lightly golden, add the chopped celery. Sauté for 3-5 minutes until the celery begins to soften and its fragrance is released into the oil.

Step 9

Step 10

Add the chopped black olives to the pan and sauté with the celery for another minute, allowing their flavor to meld.

Step 10

Step 11

Toss in the halved cherry tomatoes and continue to cook. As they heat up, they’ll release their juices, forming a delicious base for the sauce.

Step 11

Step 12

Cook the vegetables until the garlic is nicely golden and the cherry tomatoes have softened considerably, almost collapsing. This step is key to developing a rich flavor base.

Step 12

Step 13

Once the vegetables are tender, add all the cleaned mussels to the pan. Increase the heat to medium and gently toss everything together to combine the mussels with the sautéed vegetables.

Step 13

Step 14

Season generously with freshly ground black pepper. I like a good amount, so I added about 6 twists from my pepper mill. You can add a pinch of salt if desired, but the mussels are naturally salty.

Step 14

Step 15

Continue to stir-fry the mussels and vegetables. When about half of the mussels begin to open, pour in the 250ml of dry white wine. The wine will deglaze the pan and add a wonderful aroma and depth of flavor.

Step 15

Step 16

Cover the pan tightly and let it simmer for about 3-4 minutes, allowing the steam to cook the mussels and infuse them with the wine and aromatics. You’ll notice a wonderful fragrance filling your kitchen.

Step 16

Step 17

When most of the mussels have opened and the broth is bubbling, remove the lid. Gently stir everything once more to distribute the flavors, then immediately turn off the heat. Overcooking can make the mussels tough.

Step 17

Step 18

Transfer the hot steamed mussels to a serving bowl. Sprinkle the chopped fresh parsley evenly over the top for a burst of freshness and color. Enjoy immediately!

Step 18



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