DCist's Mussels Steamed in Their Own Juices

Shopping list

1 bag mussels
Garlic
Bay leaves
White wine
Crusty Baguette

Total at Giant around $20

If people shy away from fish at the supermarket because they don’t know how to discern fresh from foul, they are even more likely to shy away from shellfish. There are no telltale eyes to look deep within, no scales or flesh to examine, just an exterior shell that yields little information about the condition of its contents. There are some steps you can take however that will yield consistent results and you should be no more afraid of shellfish than you are of that rosy pink salmon filet that shares the display case.

First off, you need to buy from a reputable store that preferably has a high turnover. The more mussels they sell, the shorter the shellfish will be sitting in a display case. Look for New Zealand (Green) Mussels if you can find them; if you can’t, the farm raised variety will also provide great results. Ask the sales person when the mussels came in. 2-3 days is okay, but this morning is really what you want to hear. You can also ask him when the next shipment is due and plan accordingly.

Now put on your best Simon Cowell and give your potential beauties a ruthless visual examination. Broken shells or hinges that are gaping open are cause for immediate dismissal. These mussels will be thrown away, so you don’t want to pay for any more of them than you have too. With your mussels in hand grab the remaining items on your shopping list and dash home tout de suite. Do not stop at the dry cleaner for your shirts or Logan Tavern for a beer. Get your idols home as quick as you can and back into the fridge.

When you are ready to cook, start by filling your sink with cold tap water. Dump the mussels in and start looking for your star performers, tightly sealed and still full of vigor. Gently rub with your hands under the water, removing any residue and pulling off any beard that protrudes from the shell. Before you mistakenly ponder how a mussel could obtain a five o’clock shadow, note the fibrous material that protrudes along the seam. Mussels use these "beards" to hold on to rocks and each other.

Now left with a sink full of shellfish, you're ready for your second sort. Grab any mussels that are open but do not have broken shells and give them a firm tap on the counter. Some times the little guys are just sleepy. If the tap wakes them up the shell will slowly close; if nobody is home, it's elimination time.

Everyone loves a hot tub party and so do mussels. Get yours rocking with a few tablespoons of olive oil, a bay leaf, and 3 cloves of minced garlic in a large pot over medium heat. As soon as you can smell the garlic (about 30 seconds) add 1 cup of white wine to the tub and bring to a simmer. When the liquid comes to temperature dump in the mussels, give them a quick stir to get the party started, cover with a lid, and let them do their thing. In five minutes open the lid and see how things are going. The most social shellfish will have really opened up, contributing their own flavor to the festivities. Party poopers will remain closed. If your hot tub party still has a lot of the latter, replace the lid and give them another 2 minutes.

By now, most of the mussels should be open. The last few stragglers should be shown the door (discard) and the rest transferred to a warm plate leaving the broth in your pot. Check the broth that remains for sand. If you see what looks like black grit you’ll need to skim as much of the broth off as possible and transfer it to a sauté pan. Bring the mixture back to a simmer and add 1/4 cup chopped parsley and 2 tablespoons of butter along with some salt and pepper. Whisk until the butter is incorporated and pour the hot sauce over your plated mussels. Serve on a big plate with plenty of crusty bread, pour the remaining white wine for your guests, and dig in. While the party for the mussels may be ending, yours has just begun.