Steamed Mussels

It’s beginning to look a lot like Christmas, or rather it has been for some time now. But we’re getting to the serious phase, when all the holiday parties and other such gatherings are happening. Some will be fully catered affairs; some potlucks, where each guest brings an item to share; and others will fall somewhere on the spectrum.   

If you’re going to a potluck or are hosting, you are probably in a quandary over what to provide as your contribution. It should be unique, relatively easy, and — obviously — very tasty. And if you’re like me, you want it to be one of the most talked-about offerings at the soiree.  

One option that fits that bill is mussels. This recipe has been a Hoss’s tradition for quite some time, going back to when our boys were young. It happened totally by chance on a trip to St. Louis, at a place called the Broadway Oyster Bar. We were meeting some friends there before a ball game, and Patrick, our friend’s 9-year-old, ordered mussels. Our boys looked at them with some trepidation, but between peer pressure and a double dog dare, they hesitantly tried a couple, after which we had to order more. A Koetting family favorite was born.  

The drawback to this dish is that they need to be prepared “a la minute,” or right before serving, to ensure optimal flavor and texture. That means if you’re going to someone else’s home, you’ll need to haul your dog and pony show (ingredients, cooking vessel, iced mussels) along with you. The benefit here is that you’ll be the center of attention for a little while!   

Also, although mussels are generally available, you’ll want to place an order to guarantee that you will have them on hand. Specify Prince Edward Island, New Zealand green-lipped, or blue mussels when ordering. When purchasing fresh mussels, look for those that are closed tightly. If they have a “beard” attached to the shell, it needs to be removed.   

Always discard any mussels that are cracked, don’t close when raw, or don’t open when cooked, as these are bad. Another option is to buy frozen mussels, either whole or on the half shell, which eliminates the guesswork.  

Here’s our recipe for basic steamed mussels. It serves approximately six people. Our boys still fight over the last mussel, so be careful of the forks! 

Ingredients  

• 2 lb. mussels, in the shell   
• 1 medium onion, sliced  
• 1 large clove garlic, minced   
• 4 Tbsp. butter  
• 1 Tbsp. Hoss’s Italian seasoning  
• 2/3 cup seafood stock
  or clam juice  
• 2/3 cup dry white wine  
• 1/4 cup chopped fresh parsley   
• 1 large lemon, sliced   
• Crusty bread, for sopping up the extra broth    

Directions 

1. Sauté the onion and garlic in the butter, add the Italian seasoning. 
2. Add the mussels, toss, then add wine and stock.  
3. Cover and steam 3-5 minutes. 
4. Add parsley and lemon.  
5. Remove mussels with slotted spoon. Discard any that don’t open.  
6. Reduce the broth by half. 
7. Serve mussels and broth with bread for dipping.