When people think of seafood, they often don’t immediately think of mussels. Lobster, salmon, crab and various other foods, from the exotic to the mundane, typically jump into people’s minds.
But mussels are a very nice addition to any meal, so consider them as a side for your next entrée. Here are two ways to prepare them.
Before each technique, remember to remove the byssus, or the brown thread-like stuff between the two shells.
Preheat the oven to 450 degrees and place the fresh Maine blue mussels in a pan with some olive oil. As they get hotter, the shells will open and, when they do, remove the top shell entirely. You’ll want to preserve the juices in the pan and, after having plated the mussels, drizzle the juices over them. Sprinkle with seasoning and serve immediately.
(This is only one of many techniques for steaming) In a large pan, heat a quarter cup of butter with whatever seasonings you like until the butter is softened. Add a quarter cup of white wine and, once the liquids are hot again, add the mussels. Cook for 5-10 minutes, remove the mussels, open slightly and serve.
You can modify either recipe as you see fit, adding or taking away seasonings to your liking.