The mussels were a major hit! ❤️ Definitely going to make it again.
White Wine Steamed Mussels
Seafood Broth
• 5 C water
• 1 head of garlic
• 1 medium onions; quartered
• 2 lbs of seafood “leftovers” (shrimp and crab shells plus fish heads, skins, bellies and bones)
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tbsp whole peppercorns
• 2 tbsp salt
• 1/2 C dry white wine
1. Combine all ingredients and boil for 2-8 hours. Strain and set broth aside. You can make this the night before and store in the fridge.
Steamed Mussels
• 2 lbs fresh mussels
• 4 C seafood broth
• 1/2 tbsp red pepper flake
• 1/4 C fresh parsley; chopped
• 1/4 C fresh basil; chopped
• 2 tbsp fresh scallions; diced
• 2 tbsp cream or 1/4 C whole milk
• Salt to taste
1. Ladle seafood broth into Dutch oven or sauté pan.
2. Add mussels, red pepper flakes and herbs. Cook for 4 minutes. Check and push the unopened mussels to the bottom. Cover and cook an addition 3 minutes. Check again and discard any mussels that didn’t open.
3. Pour in cream/milk and heat through.
4. Serve with cooked pasta or rice and toasted garlic bread.
