Simply Steamed Island Blue Mussels

Earlier this month, I had the privilege of interviewing Chef Michael Smith, host of Food Network’s Chef at Home and Chef Abroad.  As promised, I am sharing some of Chef Michael’s recipes with you.  Last week, I shared his recipe for Prince Edward Island Smoked Salmon with Pasta and Simple Lemon Dill Cream Cheese Sauce.  Today’s recipe is Simply Steamed Island Blue Mussels with Three Different Flavors. 

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Simply Steamed Island Blue Mussels with Three Different Flavours
Chef Michael Smith

Mussels are super simple to cook and travel with their own built-in sauce base.  They’re easy to steam and when you do, they release a flavourful broth that many connoisseurs swear is the best part.  That broth can be flavoured any way you care too so mussels are also a great ingredient to free style with.

Serves four

Five to six pounds of mussels, rinsed well with lots of cold running water.

Choose 1 of the following three flavouring groups:

• A 12 ounce bottle of your favourite local beer, a sliced onion, a tablespoon of butter
• 1 cup of orange juice, 1 tablespoon of curry powder
• 1 cup of whatever wine you’re drinking, 1 tablespoon of mustard, 1 teaspoon of dried thyme, 1 tablespoon of butter

Wash the mussels very well and discard any that are open and won’t close with a bit of gentle finger pressure.

Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid.  Stir to combine and bring to a simmer over medium-high heat.  Add the mussels and cover with the lid.  Shake the pot occasionally and cook until all the mussels have opened, ten minutes or so.

Spoon out the mussels and into a serving bowl.  Strain the remaining liquid to remove any broken shell or lingering sand in it.  Serve the mussels with lots of bread for soaking up the flavourful juice!

Enjoy!