Friday, May 14, 2010

Mussels in White Wine

I mentioned in my last post that my mom and my in-laws were coming to visit us last weekend.  Kris and I started discussing the menus a couple of weeks ago... Ok that is a lie Kris made one suggestion, the Tenderloin in red wind reduction that I made for Thanksgiving, I blathered on about menu ideas for about 12 days in a row.

"Do your parents like clams?"
"My parents like everything."
"How about grilled asparagus?"
"My parents like everything"
"Say, what if I made Key Lime Pie?"
"My parents like everything."

Kris has always had enough restraint to not ask if I am stupid or deaf.  Thank heavens for that, if she actually pointed out what a dork I am as often as I act like one it might get to me.  Anyway after the 174th time I asked her what would be good for dinner (answer Beef Tenderloin in Red Wine Reduction and whatever else you want) I put together the menu for Parents visit on Saturday, it was:

Beef Tenderloin in Red Wine Reduction (see I listen)
Fresh Mussels Steamed  in White Wine and Garlic
Oven Roasted Red Potatoes
Sauteed  Snap peas
Key Lime pie (post to follow)

I actually decided to get the mussels while I was at the store waiting for the butcher to find me the Beef Tenderloin, I was going back and forth on what to get for a seafood dish.  These guys seemed so nice sitting there on their bed of crushed ice.  I picked up 2 pounds for us, it was plenty for 4 adults... the kiddos were not trying. 

Steamed Mussels in White Wine:
2 TBS butter
2 Cloves Garlic minced
1 Small onion chopped
1 Cup of Chopped Mushrooms (I used Baby Bellas)
2 Pounds Fresh Mussels washed,
1 Cup White wine
1/2 Cup Chicken Broth
Juice from one lemon
2-3 sticks of Thyme

Soak the Mussels in fresh water for about 20 minutes pick out any that are dead and discard, if they are open tap on the shell to check... if it closes it is still alive if not...  Pull off any attached beards and discard, then wash the shells off good.  In a heavy pan, I used my mom's old iron skillet, melt the butter add the Garlic, Onions and Mushrooms saute until tender add the Mussels then the Wine, Wine, Chicken Broth, Thyme, squeeze the lemon on top, throw it in for good measure, cover and steam/boil for about 5-6 minutes.  Discard any mussels that do not open (they may not have been alive when you started cooking).  Scoop them out with a slotted spoon then put them all into a serving dish let the liquid cook for another 2-3 minutes then poor on top of the mussels and serve.  I served this with sliced  baguettes toasted.

Quick note I know that I have said to discard a couple of times I think I threw away 3 in the cleaning process, if you get them from a good place you shouldn't have to get rid of many of them.


  1. I love mussels! These look a lot like the ones hubby and I enjoyed in Greece. Heaven.

  2. Bryan what a feast you whipped up! Mussels look delicious!
    I am hanging to see your key lime pie now

  3. I'm not a big mussel eater but the recipe looks fantastic.

    Have a great weekend!

  4. I like Key Lime Pie....cough cough , hint hint....

  5. It's sometimes hard when you aren't given the direction you're hoping to receive on the topic of menu. The mussels look great!