Mussels

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Living in Vancouver and having so much great seafood around, I haven’t quite taken advantage of all the fresh local goods, but I changed that recently and decided to cook some fresh mussels! Other than a little hard work scrubbing and debearding all the mussels, they are very simple to cook. Check out the recipe below.

Mussels

  • 2 Cups White Wine
  • 1-2 Tbsp Olive Oil
  • 4 Shallots
  • 3 Cloves Garlic
  • 3 Pounds of Mussel (debearded and scrubbed)
  • 1 Tomato
  • ½ Cup Heavy Cream
  • Italian Parsley
  • Chives
  • Salt & Pepper
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First watch this video on debearding the mussels (don’t worry it’s easy!).

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Heat a large pot on high, add olive oil along with shallots and garlic, cooking until softened. Add wine, once the wine reaches a boil add the mussels and boil for 6-8 minutes until the majority of mussels have opened up. Remove the mussels into a bowl with a slotted spoon, throw away the mussels which don’t open (they are dead). Add diced tomato to the broth, allowing to boil and reduce for about five minutes, add heavy cream and simmer for a few minutes. Add the mussels back into the broth along with a handful of chopped parsley, 1-2 chopped chives and salt and pepper to taste. Put the mussels into a large bowl, pour the broth over top of them and serve with some crusty bread!

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Enjoy!

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Bob

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