Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, zesty steamed mussels. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Natural Exterior Stone Supplier UK and International Delivery Great recipe for Zesty Steamed Mussels. For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. That all changed when I went to Spain for my first time and tried fresh mussels on paella where I learned that properly cooked,.

Zesty Steamed Mussels is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Zesty Steamed Mussels is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have zesty steamed mussels using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Zesty Steamed Mussels:

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

DIRECTIONS: Scrub and clean the mussels and remove the beards on the mussels by pulling them off. Heat up a skillet on medium heat. Preparation: Wash and scrub the mussels with water to make sure the outside is clean In large pot over medium heat add butter and onions Cook until the onions are tender and add the rest of the. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat.

Instructions to make Zesty Steamed Mussels:

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.

Preparation: Wash and scrub the mussels with water to make sure the outside is clean In large pot over medium heat add butter and onions Cook until the onions are tender and add the rest of the. Heat a lidded pan, large enough to hold about twice the quantity of mussels you have, over a high heat. Add the mussels, then the coconut milk mixture. Cover the pan with a lid and bring the liquid. Always check the publication for a full list.

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