Steamed Mussels
Knowing that Cavita is in love with mussels, Antoine had to come up with a dish that would satisfy her never-ending craving while helping her not straying from the lean lifestyle path. He went exploring through his French cookbook and found about the "marinières" mussels classic recipe. After some tuning, here is the version of Lean Lifestyle.
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Mussels can be accomodated in various ways. Cooked in a broth (made of coconut milk and curry, white wine and cream... and we will post some variations) or topped with some parsley butter and broiled. In all recipes, the most important step is the cleaning of the mussels. Be sure to remove the sand, rinse them, scrub them and cut and remove the byssus (the little strings tying the mussels to their rocks).
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The ingredients are given for 2 medium servings.
INGREDIENTS
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900g of mussels, cleaned
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3 shallots, sliced
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1 celery stick, sliced
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1/2 cup of white wine
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Butter
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Lemon pepper
DIRECTIONS
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Clean thorougly the mussels. Peel and slice the shallots. Clean and slice the celery.
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In a dutch oven, add some butter when it is hot. Add the shallots and have them caramelized.
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Once the shallots caramelized, add the celery, the mussels, the white wine, the lemon pepper and bring to a boil. Once boiling, cover the dutch oven and reduce to a low fire. Cook for 5 to 10 minutes. The mussels are ready when all of them are opened !
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Serve the mussels in a soup bowl. You can enjoy these with some sweet potato fries.
