Steamed Mussels in Fish Broth

Steamed Mussels In Fish Broth

Steamed Mussels In Fish Broth

 

Since I learned how to make fish stock, I am discovering all kinds of uses for it and dishes that I was unable to prepare before.  This week I made steamed mussels in a savory fish broth.  I love ordering mussels when I go out to restaurants.  But I never knew until I tried it that the secret ingredient to a good broth is to use real fish stock. Let me tell you, you will want to spoon up every drop.

 

The high maintenance part of making steamed mussels is cleaning them first. You have to soak them in cold water for a few minutes, then scrub each one and pull out the “beard” (hairy-like residue that sticks out of the shell).  It’s pretty easy to pull out, just grasp it and pull toward the hinge.  Once you have cleaned the mussels, set them aside and now you’re ready to prepare the rest of your ingredients.

 

Steamed Mussels In Fish Broth

 

2 lbs. Mediterranean mussels

1 cup fish stock

Juice of 1/2 lemon

Optional 1/4 cup white wine

2 T butter

Chopped dried tomatoes

1 shallot, diced

3 cloves garlic

Sea salt to taste

Optional 1-2 T raw cream

 

Clean the mussels as directed above, and set aside.  Chop the dried tomatoes (if they are too dry, rehydrate by soaking in water for 20 minutes) and the shallot and press the garlic cloves.  Cook these in butter for a minute or two until fragrant.  Then in a medium stock pot, heat this mixture along with the fish stock, lemon juice, optional wine and sea salt and bring to a boil.  Now add the mussels and cover to steam for 5-10 minutes.  If after 10 minutes any of the mussels did not open, throw them away, they are no good.  Transfer the mussels to serving bowls.  Remove the pot from heat. As the liquid slightly cools, you can add 1-2 tablespoons of optional raw cream (or regular cream if you have no trouble tolerating dairy products).  Stir and ladle over the mussels to serve.  Yummy!  I can’t wait to make them again.

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