Herb and Lemon Butter Mussels

Recipe courtesy of Nathan Collen, R. Beach Restaurant, Hernando Beach, FL
Show: Emeril's Florida Episode: Some West Coast Beach & Waterfront Favorites
TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 3 large leaves fresh basil, sliced chiffonade-style
  • 2 cups Prince Edward Island (P.E.I.) mussels
  • Juice of 1 lemon
  • 2 ounces fruity Chardonnay wine, plus more if needed
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons butter
  • Toasted bread, for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.

Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.

Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.

Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.

Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.