To finish up our week of New Zealand inspired dishes, here's a classic recipe for steamed mussels using New Zealand mussels. My friend Kelly prepared this dish for our Wine & Dine event and they were a hit! In fact, this dish is often seen in many French restaurants as a popular appetizer.
The key to this recipe is really starting out with fresh mussels. You can certainly substitute with frozen ones but there is a difference when fresh is used. With fresh mussels, the texture is not as tough and I think it really absorbs the flavor of the wine and butter even more. But if fresh isn't available, frozen will do...
Steamed New Zealand Mussels
recipe adapted from AllRecipes Australia/New Zealand
|2 tablespoons butter|
|2 shallots or 1 small onion, finely chopped|
|2 garlic cloves, finely chopped|
|1 bay leaf|
|2 stalks of fresh flat-leaf parsley|
|1/2 cup dry white wine|
|2 pounds mussels, scrubbed and beards removed|
|1/4 cup crème fraîche or sour cream|
|1 1/2 tablespoons chopped fresh parsley|
| freshly ground black pepper|
crusty bread to serve with
Melt the butter in a large heavy-based saucepan, add the shallots or onion and cook gently for 5 minutes until softened. Add the garlic, bay leaf and parsley stalks and cook for another minute.
Strain the cooking juices through a fine-meshed sieve into a small saucepan. Add the crème fraîche or cream and 1 tablespoon of the chopped parsley and boil for 1–2 minutes to reduce slightly. Season with black pepper.
Transfer the mussels to a warmed serving dish or individual bowls. Pour over the hot sauce, sprinkle with the remaining parsley and serve straight away with slices of bread.