It doesn't get much better or more comforting than a big bowl of steamed mussels with garlic and wine. Add some Pancetta, garlic, herbs, with a bit of cream and butter...and you'll be in heaven. PEI mussels are best. Give them a quick scrub and make sure the beards are removed (the dark fuzzy stuff on the edge of the mussel). Any mussels that are opened before cooking, discard. Any mussel that doesn't open after steaming, discard. Serve with toasted slices of thick bread for amazing dipping. Enjoy!
1/2cupdry white winesuch as Sauvignon Blanc or Pinot Grigio
1/4cupheavy cream
2tbspunsalted butter
Juicewholelemonabout 1 tablespoon
Salt and pepper to tastehealthy pinch of both
Pinchred pepper flakes
1tbspparsleychopped
Instructions
Turn grill on medium-high, or pre-heat oven for 450°F.
Brush one side of each bread slice with olive oil.
Grill, or bake, until toasted. Set aside.
In a large saucepan, heat 1 tablespoon of the olive oil.
Add pancetta and cook until crispy, about 5 - 8 minutes.
Add another dash of olive oil to the pan. Add garlic and herbs and saute for about 1 minute.
Add mussels and white wine, cover the pan, and steam until the mussels open, about 7 minutes.
Carefully remove the lid, and add heavy cream, butter, lemon, salt and pepper, and red pepper flakes - stir with a wooden spoon to incorporate.
Place mussels and sauce into serving dish. Discard any mussels that did not open during the steaming process.
Garnish with parsley, plus another small pinch of salt, pepper and red pepper flakes.
Serve with toasted bread.
Video
Notes
Remember to rinse and scrub the mussels before steaming.Use a good dry white wine. We prefer a quality Sauvignon Blanc.Serve immediately after preparing with grilled or toasted bread on the side.