Description:
This is one of Andrea's fondest recipes, taking him back to boyhood days by the seaside in Napoli. His recipe back then wasn't sophisticated; roasting the mussels on the beach with a little seawater was as fancy as he got, but you can go one better. These mussels are hot and juicy morsels, a wonderful and simple treat, the perfect way to start out a meal. Mangia!
|
|
|
|
Ingredients: Print Ingredients
1 lb. of P.E.I. (Prince Edward Island) mussels.
2 tblsp. soy
2 tblsp. white wine
Compound Butter:
2 garlic cloves, finely chopped
1 tblsp. capers
Juice of 1/2 lemon
1 tblsp. white wine
1/2 stick of butter (1/4 c), softened to room temperature
1 tblsp. finely chopped parsley (optional)
|
Prepare:
Clean and beard the mussels. Heat a large cast-iron skillet on high flame (60 seconds or so). Place the mussels on the skillet until they open up (4-5 minutes) and sprinkle generously with salt and pepper.
To make the Compound Butter, whisk all ingredients together in a bowl. Fold in chopped parsley for color. (Note: The Compound Butter can be made ahead of time, refrigerated, and melted just before serving.) Pour into a ramekin.
|
How To Serve:
Present the mussels on the hot skillet (be sure to put a metal trivet underneath!). Just before serving, pour a mixture of 2 tblsp. each of white wine and soy sauce over the hot mussels. It will sizzle and steam, a lovely effect. Place the ramekin with the compound butter in the middle of the hot skillet. Dunk and eat immediately!
|
|
|
|
|
|
|
Click here for a printable version of the recipe.
E-mail this recipe to a friend.
|
