I’m always looking for easy dishes for summer that I can make right on the grill and not in a hot kitchen. We love mussels and prepare them in several ways but our favorite, when it’s nice out, is to cook them right in our extremely old wok, right on my grill’s side burner or over charcoal. This is a very affordable dish and is great served right in the wok (or pan) for a group of friends.
To clean the mussels, if not already done by your fishmonger, place them in a large bowl with about 2 quarts of water and ½ cup of all purpose flour. Allow them to sit for 30 minutes. This weird but effective technique will prompt the mussels to disgorge any grit/sand in them. The mussels can then be drained and place in a large colander under cold running water. Remove any “beards” from the mussels by pulling on them with your fingers. Any dirty mussels can be scrubbed with a small brush.
This Mussels in Garlic White Wine Sauce, also known as Moules Marinières in French, dish comes together super-fast and can be done at the last minute without too much attention paid to it while it cooks.
Ingredients:
- 2 Tbsp. olive oil
- 4 cloves garlic, minced
- ½ tsp. red pepper flakes (can omit)
- Zest of 1 lemon
- 2 cups white wine
- Big pinch each of freshly ground black pepper and salt
- ½ cup heavy cream (can omit)
- 2 pounds mussels, cleaned and de-bearded (see method in the overview)
- 4 slices grilled bread
- 2 lemon wedges for garnish
Directions
- Add the oil and chopped garlic to the wok (or big sauté pan) over the charcoal and cook for a minute until fragrant. Add the red pepper flakes, the zest, the white wine and the salt and pepper. Once hot and simmering, add the cream and mussels and close the lid. Cook for 8-10 minutes, until mussels are open, shaking the wok every minute or so to ensure all mussels bathe in the wine broth.
- Discard any mussels that don’t open.
- Serve with grilled bread and lemon wedges.
Serves two.
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