July 28, 2017
Main Dish, Shellfish, Mussels,
Dairy, Vegetables, Appetizers, Onions, British, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Entertaining, Fall/Autumn, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Butter/Margarine more
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"Visitors to Conwy enjoy what many people have cited as the best mussels they have ever tasted. The village sits on an estuary where the River Conwy meets the Irish Sea, meaning freshwater and salty seawater combine to give these plump, amber-coloured meaty molluscs the edge over any of their competitors. Meticulously kept beds and strictly observed time off for breeding means that Conwy mussels are very much a seasonal treat, loyal to the great tradition of only eating shellfish in months with the letter 'r' in the name."
Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells. Pull off the beards using the knife to help you – they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don’t close, discard them – they are dead and not edible.
Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine, shallot and garlic. The pan should not be more than half full – the mussels need plenty of space to move around so that they cook thoroughly.
Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
Remove the pan from the heat to stop the mussels cooking any further. Add the butter and sprinkle with chopped parsley, shaking pan to distribute until butter melts. Spoon them into warmed bowls and pour the pan juices over the mussels.
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First time trying this r3cipe & we loved it. I used Vermouth inplace of white wine with lots of grlic.
Thanks Lori for a lov3ly Sunday Appetizer.
These are great! I might have added a bit more butter! Loved dipping good crusty bread into the sauce while enjoying the mussels!!! Thanks for posting Lori! Stacy G for CQ 2017, Wales
This is my favourite way to make mussels. They are so good! I made the full recipe but my husband was feeling under the weather so I ate them all by myself. I did have them as a main with a baguette so I feel a tad less guilty. :)
Made for CQ4