So where do we get mussels? Most fine grocery stores will carry mussels in the sea food section. When purchasing, DO NOT let the plastic bag be sealed for the ride home. Mussels, like clams are alive and need air to breath. Make the sea food section your last stop before checking out (also available fresh at Costco on most Fridays).
We however, like to make a day trip for our very freshest mussel purchase … and it is then that we also bring home the oysters. When entertaining, we always make the drive.
Of course, living in Northern California gives us the opportunity to drive to Tamales Bay (home and breeding ground of the Great White) for the purchase. When I say day trip – it is just that. On our way back to our little town, we will stop in Yountville for the fabulous rolls (pictures above) and the dessert.
Ingredients: 1 medium yellow onion
1 clove garlic
2 Tbsp freshly chopped parsley ( Italian or curly)
1 1/2 cup dry white cooking wine
2 Tbsp butter
4 lbs. Mussels
Crush Garlic and dice onions heat butter in large skillet or pot, then sauté until onions are clear When preparing your mussels take a couple of minutes to rinse in water and pull off the “beards”. The beard is the sea grass that the mussel still has attached. It’s not hard to remove. Also, check to be sure that your mussels are still alive. -Yes, alive. If you have mussels that are open and that do not close when bumped or moved, remove them from your cooking. Live mussels will close tightly. Once cooked they open. It isn’t uncommon to have a few mussels that do not open in the steaming process. Do not eat, discard with shells. They were not alive when they went in the pot.
Once the onions are transparent add the wine, turn up the heat and bring to a boil. Next add the mussels, over and steam 3 – 5 minutes until open.