She Strengthens

Savoring the Flavors of the Sea: A Delicious Mussel Recipe

When it comes to seafood, mussels are often overlooked, but they’re a hidden gem waiting to be discovered. With their tender flesh and briny flavor, they pair perfectly with a variety of ingredients. In this recipe, we’ll combine mussels with the subtle bitterness of Belgian ale, the crunch of fresh fennel, and the richness of heavy cream.

Selecting the Freshest Mussels

Before we dive into the cooking process, it’s essential to choose the right mussels. Look for ones that don’t have a strong fishy smell and have tightly closed shells. This ensures they’re fresh and ready to be devoured.

Preparing for Cooking

To keep your mussels fresh, store them in an ice-filled bowl, covered with a damp towel, in the refrigerator. Be sure to use them within one or two days of purchase. Just before cooking, clean the mussels by scrubbing their shells and debearding them. To debeard, simply grab the thread that runs along the side of the shell and pull it toward the hinge until it’s removed.

A Harmonious Blend of Flavors

In a large cast iron skillet or frying pan, melt 2 tablespoons of unsalted butter over medium heat. Once it foams, add 1/2 medium yellow onion, thinly sliced, and 1/2 medium fennel bulb, cored and thinly sliced lengthwise. Sweat the vegetables until they’re tender, about 3 minutes. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, and cook for an additional 2 minutes.

The Ale Makes Its Entrance

Add 1 1/4 cups of light Belgian-style ale (such as Duvel) to the skillet, bringing the mixture to a boil over high heat. Then, add 2 pounds of live mussels, scrubbed and debearded, and reduce the heat to medium. Cover the pan with a large lid and let simmer, shaking the pan occasionally, until the mussels begin to open, about 5 minutes.

The Finishing Touches

As the mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that don’t open after 10 minutes. Stir 2 teaspoons of finely grated lemon zest and 1/2 cup of heavy cream into the mussels’ cooking liquid, bringing it to a simmer. Cook until the broth is slightly thickened, about 5 minutes. Pour the creamy broth and vegetables over the mussels, and serve with crusty bread.

A Delicious and Easy Meal

This recipe yields 2 servings and can be prepared in just 30 minutes, with 15 minutes of active cooking time. The combination of flavors and textures will leave you wanting more. So go ahead, indulge in this seafood delight, and savor the flavors of the sea!