Recipe of the Day (RotD) - Steamed Mussels

I've only ever tried to make mussels once and haven't done it more frequently primarily because of the lack of really great fresh seafood in central Ohio.. It's also a lot of work to debeard these damn things...

Serve over pasta for extra nom nom nom nom... 

• 2 lb live mussels
• 1 Tbsp unsalted butter
• 3/4 cup white wine
• 1 chopped shallot
• 2 cloves chopped garlic

Preparation:

Scrub and debeard the mussels. The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion.

In case you are wondering, a mussel is alive if it reacts. Its shell should be closed. If it is open, sit the mussel on the kitchen counter for a bit. It may close when you are not looking.

Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid; I use a Dutch oven. Saute the shallot until it is soft but not browned. Add the garlic and the white wine (I'd suggest a chenin blanc or something crisp, but you can use any decent white), and bring it to a boil. Add the mussels in one layer if possible.

Cover the pot and let the mussels steam for 3-8 minutes. After three minutes, check the mussels; many should be open. You want them all open, but some will do this faster than others.

Turn off the heat and cover for a minute while you prepare bowls and plates.

Spoon out plenty of mussels and broth, which should be briny enough to not need any more salt. Throw out any mussels that did not open.

Serve with crusty bread, more white wine -- and an extra bowl for the shells.

e-roc's twist: for the lazier chef, grab a small bottle of pre-chopped garlic in olive oil, it'll save you a lot of time and money (unused garlic goes to waste quickly)... Also, always cook with wine that you would drink. Other things you can add to this recipe include: shrimp, scallops, and diced tomatoes...Bon appetit!