It's an Italian tradition to serve seafood on Christmas Eve, but you don't have to be Italian to enjoy this simple and wonderful dish. Use the garlic bruschetta in the Serve With links to mop up the mussel broth.
Credit: Giving Thanks: Thanksgiving Recipes and History from Pilgrims to Pumpkin Pie by Kathleen Curtin, Sandra L. Oliver and Plimoth Plantation
Servings: 4
Ingredients:
- 4 pounds mussels
- 2 tablespoons butter
- 1/2 cup chopped parsley
- 1/2 cup red wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves
Directions:
Place the mussels in cold water and scrub them clean. Beard them by taking off the tuft of fibers projecting from the shell (if there are any -- many farm-raised mussels are beardless). Discard any mussels that are broken or do not close when touched.
Place 1 cup water and the butter, parsley, vinegar, salt, pepper and garlic in a large pot, cover and bring to a boil over high heat. Add the mussels and reduce the heat so the mussels cook at a simmer. Cook, shaking the pot occasionally, for 10 minutes, or until all of the mussels have opened fully. Keep an eye on the mussels -- if cooked too long, they can be chewy. Discard any mussels that have not opened.
To serve, pour the mussels and the broth into bowls. Set an empty bowl on the table for discarded shells.
A stockpot is the right size to hold all those mussels. Shop for a stockpot.
Serve This Dish With:
