Handling mussels, like handling all seafood, is kind of freaky. You wonder what they’re thinking the entire time you’re walking home from the fishmonger. Shell-shocked? Absolutely panic-stricken? After all, the last week or so had to have been the most harried of their lives—being forcibly removed from their homes, plunked onto a bed of ice, removed from the bed of ice, and tossed carelessly into a plastic bag.
I guess I have the tendency to personify bivalves, crustaceans, and all gill-bearing creatures. In one instance, they’re the weird creepy-crawly organisms you study in biology class, living in their watery ecosystems like citizens of another planet. In another, they’re dinner. On your plate, deveined, cracked, peeled, sometimes deep-fried (if you’re lucky!), and dispersed among plates. And somewhere along the way, you’re responsible for this transformation.
Can you tell I’m not used to handling seafood?
I feel like I should apologize. I’m the worst marketing writer ever. Because how am I supposed to convince you to make this recipe when you’ve now got the image of death-by-steaming on your mind?
Because seafood is delectable, that’s why. And I was quickly able to overcome lay aside my misgivings once the sauce was heartily boiling away, and again later upon uncovering the pot and being smacked in the face by the briny, wine-y aroma of fresh-steamed mussels.
So here’s what, people: steaming your own mussels is not only incredibly easy, but also wonderful in the way only home-cooked meals can be.
For our last lunch in Montauk, we decided to order a heaping plate of steamed mussels served in an uber-creamy, uber-buttery sauce that was so delicious, we ate way more bread than we intended and ended up spoiling our appetites for dinner. With that meal in mind, I decided to try reproducing its decadence a few days later. I steamed three pounds of mussels in a creamy white wine sauce that was simultaneously soul-satisfying but also heavy beyond belief. So, because I wanted more mussels but less cream, I decided to veer in a lighter direction, and go with a spicy tomato-based sauce full of flavor but not fat.
I hate to make it sound like diet food. It’s not. Because you have to serve the mussels with lots of crusty bread to sop up the sauce. Or you could serve it atop pasta and feel a very balanced meal taking shape.
First, though, overcome your mussel-handling fears. At least it’s not a lobster.
SPICY STEAMED MUSSELS IN TOMATO SAUCE
Adapted from SELF
Serves 2 to 3
Ingredients:
2 Tbsp EVOO
15 cloves garlic, thinly sliced
4 scallions, thinly sliced on a diagonal
2 teaspoons salt
2 pounds mussels
2-1/2 cups canned diced tomatoes
1 cup dry white wine
2 tsp red pepper flakes
1 handful fresh flat-leaf parsley
Directions:
Clean mussels thoroughly and remove beards (but only right before cooking). Discard any mussels with broken shells or ones that won’t close if you push the shell down for a few seconds.
Heat the oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add tomatoes and pepper flakes, and use your spatula to break up the tomatoes a little. Add the wine and mussels. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 2 to 3 minutes. Discard any mussels that don’t open. Uncover pan and add parsley; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve with bread.
I’ve always preferred mussels cooked without cream – I think it can overpower their wonderful fresh fishy flavour. This looks right up my street – delicious with big hunks of crusty homemade bread or, as you say, pasta. Yum.
I, too, am not used to handling seafood (especially shellfish). But if anything were to make me cast aside my hesitation, it would be mussels! This sounds like my idea kind of sauce too — not heavy and creamy, so I can sop it all up with lots of bread. There was a fancy pub Johnny and I used to frequent that did “Burger Tuesdays,” when a few of their dishes would be $10 instead of $15+. This revolved mostly around their burger menu (as the name suggests), but there were a few other things on the special menu, including mussels. That was always my choice, with extra bread and a glass or two of white wine. (:
The tomatoes in this dish also reminded me of something I ate many, many years ago, back when a good friend of mine was married to his now-ex wife. She was kind of a B, but she could do some impressive stuff in the kitchen. There was a New Year’s when she steamed up an epic serving of mussels. They were deliciously tangy and spicy, and studded with sun-dried tomatoes. So so good.
Sun-dried tomatoes! Now that sounds amazing. It’s too bad she was just a B otherwise. But I’m sure you’d rather your friend be happy emotionally than happily fed, haha. And now that you mention it, there’s a little restaurant-pub place around the corner from us that serves mussels on Mussels & Fries Tuesdays. I should really check it out! They also have Burger Wednesdays, which again, I’ve never taken advantage of. But, I can attest that their pancakes are amazing.
I love how simply and easy mussels are to make and how amazingly delicious the outcome is! I love a spicy broth with my mussels, so this sounds fantastic. I’ve actually never had mussels in a tomato-based sauce but it sounds wonderful–perfect for bread sopping.
Mmm, steamed mussels are the best! and the sauce is totally up my alleyway (although that creamy sauce sounds intensely amazing too!) But yes, I’m always wondering what the heck the mussel is thinking about when it’s being prepared, because you can totally tell they know a little bit about what’s going on (if you try to open the shell of a live one that’s slightly open, it just clamps shut. No joking around, I feel like that mussel knows what I’m doing!).
lol, yes, they’re pretty stubborn aren’t they? And then, when their shells are open, you feel like they’re gasping for air or something.
i love mussels but have never been brave enough to attempt them in my own kitchen – maybe it’s time to try?
Chilli mussels are definitely one of life’s pleasures that requires one to slow down and savour the moment, sauce-covered fingers and all! I can’t say that I’ve made them myself but I’ve certainly enjoyed many bowls in my time. Thanks for sharing.