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Mussels by Chef Mike Muscarella

Chef Mike Muscarella's Mussels

Mussels – Serves 4 – 6 people

  • 2 ½ pounds of mussels
  • 1 ½ T olive oil
  • 2 ½ T unsalted butter
  • ½ Vidalia onion diced fine
  • 1 t dry oregano
  • 1 t dry thyme
  • ½ t cracked black pepper
  • ½ t crushed red pepper
  • ½ t dry rosemary
  • 1 ½ t kosher salt taste
  • 4 cloves garlic ground into a paste
  • 2 C your preferred dry white—I like a Pinot Grigio that’s heavy on the citrus. Sauvignon blanc and Chardonnay both work as well. Choose a bottle you’d happily drink and pour yourself a glass while prepping for best results.
  • 1 lemon – cut into 1/4″ wheels
  • ¼ C grated parmesan
  • ½ bunch Italian parsley, chopped fine
  • 2 vine ripe tomatoes, seeded, small dice
  • 1 French baguette, toasted (If you’re in the vicinity of Worcester, I’d head to Birch Tree Bread Company)

Directions

  • Clean your mussels
  • Heat a medium stockpot to medium/high heat, add 1 T olive oil and 1 T butter, sauté onions until translucent
  • Add spices, stirring with a wooden spoon until fragrant
  • Add 1 1/2 T butter, 1/2 T olive oil and garlic paste, stir until fragrant, and quickly add 2 C white wine.
  • Add lemons and mussels, cover and simmer 5-6 minutes until mussels have fully opened.
  • Remove lid, add parmesan, parsley, and tomato, toss to evenly coat mussels.
  • Divide mussels and broth evenly into 4-6 bowls. Serve with a good hunk of baguette and enjoy.