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STEAMED MUSSELS
4 servings

Mussels may be steamed in a variety of cooking liquids with succulent results. Don’t forget to place a bowl on the table for the empty shells.

I. MOULES MARINIèRE (MUSSELS STEAMED IN WINE)

Scrub, debeard, above, and set aside:

  • 6 pounds mussels

Bring to a boil in a large pot over high heat and cook for 3 minutes:

  • 2 cups dry white wine
  • ¼ cup minced parsley
  • 2 shallots, minced
  • 3 garlic cloves, chopped
  • (4 sprigs thyme)
  • (1 bay leaf)
  • ½ teaspoon salt

Add the mussels, cover the pot, and cook, shaking the pot occasionally, until the mussels have opened, 8 to 10 minutes. Divide the mussels among serving bowls. Discard the thyme and bay leaf, if used, and add to the cooking liquid:

  • 1 stick (4 ounces) butter
  • (1 tablespoon Dijon mustard)
  • (1 tablespoon capers)

Stir until the butter has melted and pour the sauce over the mussels. Top with:

  • Lemon juice
  • Minced parsley

Serve with:

  • Crusty bread

Or, for the classic dish Moules Frites, serve with:

Use a half shell to spoon up the liquor to the last drop.

II. THAI-STYLE

Prepare Steamed Mussels I, substituting the following for the white wine mixture:

  • One 13½-ounce can coconut milk
  • 2 stalks lemongrass, toughest outer leaves removed and the tender part of the stalk sliced
  • (5 makrut lime leaves, torn)
  • 1 to 2 Thai chiles, to taste, sliced
  • 3 garlic cloves, chopped
  • 2 shallots, finely chopped
  • ½ teaspoon salt

Cook the mussels as directed and serve topped with:

  • Lime juice to taste
  • Chopped cilantro

Serve with:

  • Cooked jasmine or short-grain white rice

III. ITALIAN-STYLE

Prepare Steamed Mussels I, substituting the following for the white wine mixture:

  • One 14½-ounce can diced tomatoes
  • ½ fennel bulb, thinly sliced
  • ¼ cup minced parsley
  • 3 garlic cloves, finely chopped
  • 3-inch strip orange zest, removed with a vegetable peeler
  • ½ teaspoon salt
  • ¼ teaspoon saffron threads

Cook the mussels as directed and drizzle with:

  • Extra-virgin olive oil

Serve with:

  • Cooked linguine, bucatini, or spaghetti

IV. MUSSELS WITH CIDER AND CREAM

Prepare Steamed Mussels I, substituting the following for the white wine mixture:

  • 2 cups dry hard cider
  • ¼ cup heavy cream or crème fraîche
  • 2 shallots, thinly sliced
  • 3 garlic cloves, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Cook the mussels as directed and top with:

  • Minced chives

Serve with:

  • Crusty bread
Shellfish