I confess, my favorite part of a dish of steamed mussels is the flavor-infused briny brew. Therefore, having the appropriate “sop” for this sauce, to me, is crucial to their enjoyment. A freshly baked baguette is a given. But I often serve steamed mussels, and their sauce on a bed of freshly cooked linguini.
A dish of freshly steamed mussels can be on your table in 10 minutes, if you desire. The one essential ingredient is a pot or pan of simmering liquid. That liquid can be anything from water to curry-infused coconut milk. Steaming mussels in a bath of white wine with butter, garlic and red pepper flakes is another very easy and delicious way of savoring them.
Besides the traditional fork, there are other ways to approach a dish of these magnificent mollusks. Check out Chef/Owner of Blue Ginger, Ming Tsai’s, 30-second video approach to savoring this magnificent mollusk.
If you’d like to add a buttery richness to your broth, add a tablespoon of unsalted butter to the olive oil when heating. I purchased this evening’s mussels and chorizo for tonight’s dinnerFeed at Whole Foods. Bear in mind the sausage you choose for the recipe will greatly influence the flavor profile of the dish. I relish the flavor of hot Spanish paprika, often used to make chorizo, permeating the broth.
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