The fishy taste was definitely because they had been frozen. Fresh mussels are always the best. I like this recipe, myself. The sauce is very simple and light.
2 pounds mussels, washed with beards removed*
For sauce 2 tablespoons butter 1 cup chopped onion 1 cup light white wine wine (Pinot Grigio is great) 2 crushed garlic cloves fresh chopped chives, dillweed, or a handful of capers salt and pepper to taste
1. Using a vegetable steamer, or a collander in a heavy sauce pan, steam the mussels over one quart of boiling water approximately 20 minutes. At this point the mussels should open - discard those that have not opened. 2. Melt butter in a sauce pan over medium heat, add the onions, wine and garlic. Simmer (don't boil) until the wine reduces to half. 3. Add 1 cup of the mussel broth to the sauce and stir together. 4. Add the chopped chives, dillweed, or capers, salt and pepper to taste. 5. Place the opened mussels in a large bowl and pour the sauce over them.
*Before cooking, place the mussels in a pot of cold water with 1/2 cup of cornmeal stirred in, and then place the pot in the fridge for an hour or so. This causes the mussels to purge most of the sand in their shells. I don't know how or why this works, but it does.
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regna
(no subject)
Date: 2007-10-07 11:41 pm (UTC)2 pounds mussels, washed with beards removed*
For sauce
2 tablespoons butter
1 cup chopped onion
1 cup light white wine wine (Pinot Grigio is great)
2 crushed garlic cloves
fresh chopped chives, dillweed, or a handful of capers
salt and pepper to taste
1. Using a vegetable steamer, or a collander in a heavy sauce pan, steam the mussels over one quart of boiling water approximately 20 minutes. At this point the mussels should open - discard those that have not opened.
2. Melt butter in a sauce pan over medium heat, add the onions, wine and garlic. Simmer (don't boil) until the wine reduces to half.
3. Add 1 cup of the mussel broth to the sauce and stir together.
4. Add the chopped chives, dillweed, or capers, salt and pepper to taste.
5. Place the opened mussels in a large bowl and pour the sauce over them.
*Before cooking, place the mussels in a pot of cold water with 1/2 cup of cornmeal stirred in, and then place the pot in the fridge for an hour or so. This causes the mussels to purge most of the sand in their shells. I don't know how or why this works, but it does.