Steamed Mussels

We made steamed mussels tonight deviating from the traditional Glen-Mor Restaurant recipe. The Glen-Mor served mussels with salt and Clarified Butter on the side, as described below. For some variety, I sauteed a little garlic in butter and added 1 cup of white wine and 2 Tbsp. of fresh minced parsley. Then I poured this sauce over the steamed mussels before serving. We shared 2 lbs. of mussels with a crusty mini-baguette roll.

Servings: 2

Fresh
2 lbs. mussels
2 Tbsp. Clarified Butter

Pantry
Water, as needed

Clean mussels
Scrub mussels under cold running water. Discard any broken mussels or shells. Soak mussels in a large mixing bowl filled with water enough to cover the shellfish by acout 1 inch. Let mussels soak in water for 10 minutes. Mussels will open slightly and release any sand or debris. Remove mussels from the water by hand and place in a large stock pot.

Steam mussels
Cover the mussels with water and heat over medium-high heat. Place cover on stock pot and bring to a boil. Continue boiling until all mussels open, checking every minute or so. Remove mussels with a slotted spoon to a clean bowl for serving.

Serve
Serve mussels warm with clarified butter and salt on the side. Include an empty bowl on the table for discarded shells.

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