I love mussels. I should say I love any shellfish. I still remember the first time I tried mussels. My friend bought a bunch of huge green shelled New Zealand mussels from a seafood store. She got so much that she was willing to sell some to me. So I got a couple of dozen from her. I had never cooked mussels before. She suggested me to soak the mussels in water for an hour or so. Then put them in a toaster oven. Let it cook until the shell opens. Then add a little bit melted butter. It was super simple and soooooooo delicious. Each mussel was huge, like 3 inches long. I really crave that freshness of mussels. I tried mussels in some restaurants in US, but all of the mussels were very tiny. The other day, I came across the seafood counter of the Chinese grocery store and found some frozen mussels. I thought I could give it a try. HUGE mistake. The frozen mussels were edible. But the texture were very semi-ok because it didn’t taste fresh at all. Next time, I will remind myself never to get any mussels from a box.
- Mussels, 2 pounds
- Onion, 1 small, chopped
- Garlic, 2 cloves, chopped
- Chicken powder, 1 tsp
- Parsley, 2 stalks
- White wine, 1 cup
- Water, 1 cup
- Butter, 2 Tbsp
- Lemon Juice, a few drops (Optional. I probably use 1 tsp)
- Let mussels soak in water for couple of hours for clearning.
- Finely cut onion into tiny pieces, put it aside.
- Finely chop garlic. Put it aside.
- In a large pan, add butter to the pan. Use medium heat. Add onion and garlic to the pan. Let it cook for a minute or two.
- Add water, white wine, chicken powder and parsley to the pan.
- Add cleaned mussels to the pan. Let it cook for about 8 mins. Make sure all the shells are open. Squeeze a few drops of lemon juice to the pan. Serve hot.