6 quarts cleaned, scrubbed mussels (& soaked in water for at least 30 minutes)
1/2 cup roughly chopped parsley
zest of 1 Meyer lemon
This is a great savory recipe for using Meyer lemons, which are at their seasonal peak these days. It’s quick and easy to make and you don’t need any special equipment. The fragrant oils in the lemon zest really brighten up this dish and when combined with white wine, is a fabulous match.
You can also find this on my blog: http://holybasil.wordpress.com
1Heat a large kettle/pot on med-high and add the butter and shallots. Cook for approx. 1 minute.
2Add the wine, lemon juice, parsley sprigs and pepper. Bring the liquid to a boil and let boil for 2-3 minutes.
3Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle with an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes the shells will open and the mussels are done.
4With a big skimmer (or chopsticks), dip the mussels into wide soup plates or bowls. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with parsley and lemon zest. Serve immediately.
Member recipes are not tested by the CHOW food team.