How To Cook Delicious Shells
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Have you ever puzzled a way to cook mussels? Spoiler alert: it's super easy! i am going to show you the way to settle on, store, clean, and cook mussels. and i am going to share my favorite mussels in vino direction. area unit you able to learn the way to arrange mussels? Let's do this!
I know that preparation mussels will feel discouraging. we have a tendency to tend to eat them solely at restaurants as a special treat. however mussels area unit thus quick and simple to form that there is no reason they can not be created on busy weekday evenings. learn the way to cook mussels thus a day will be a treat!
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| How To Cook Delicious Shells |
HOW TO OPT FOR MUSSELS
Mussels area unit alive once you get them, thus hunt for them in low tanks within the fish department. usually you'll sense the mussels you wish. If they are solely oversubscribed in luggage in your food market, you will wish to open the bag initial to form positive the mussels area unit alive and in fine condition.
Occasionally they'll be oversubscribed on ice. make certain that they're not submerged in water as they have to breathe.
INGREDIENTS:
- 2 tablespoons butter (olive oil, for dairy-free)
- 1 small shallot, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 cup dry white wine
- 4 lbs. mussels, cleaned
- Optional: 1/4 cup cream (I like to use cashew cream but dairy cream works, too. See notes)
- Juice from 1/2 lemon
- 2 tablespoons finely minced parsley
INSTRUCTIONS:
- Melt the butter in a large pot over medium-high heat. Add the shallot and garlic and let them cook for 3 minutes. Add the bay leaves, pepper, and wine to the pot and bring the wine to a boil.
- Add the mussels and cover the pot. After three minutes, take the lid off and gently stir the mussels. Try to push any shells that are unopened to the bottom of the pot so they are closer to the heat. After 5 minutes remove the mussels from the heat. Discard any mussels that have not opened.
- Pour the cream (if using) and the lemon juice into the sauce and gently mix. Sprinkle the parsley over the top and serve right away.
