Mussels with White Wine, Garlic and French Basil

Steamed and Sweet

Mussels are usually made with fresh parsley, which Tom doesn't like, so I make them with basil.  I prefer to use dried French basil, from Penzsey's, which is sweet and has a slight anise flavor, and is not pungent as some fresh basil can be.  I also add seafood stock to pump up the brininess.  

---Barbara

Mussels with White Wine, Garlic and French Basil

Serves 4 

2 lbs. pounds fresh mussels
1 cup white wine
2 cups seafood stock
2 T. dried French basil or 1/2 cup fresh, chopped
1 T. fresh minced garlic, or 1 T. dehydrated
olive oil

Plan enough time to clean the mussels and have them ready to go in a bowl.  Keep them cool.

Discard any open mussels.  Under cold running water, use a brush to remove any barnacles on the mussels (this won't be necessary if they are farmed) and remove the beard, if there is one, by pulling it towards the hinge and discarding.  If it doesn't come off easily, use a paring knife and run it along the edge until you get it off.  Not all mussels will have a beard.

In the bottom of a large saute pan with lid, add olive oil, about 1 - 2 T.  and start to heat up the pan.

Add a few glugs of wine (about 1 cup), garlic, basil and seafood stock.  Bring to a boil.  Turn down to med-low and reduce the liquid in half. 

Pour yourself a glass of wine while you wait for it to reduce.  Takes about 10 minutes.

Add the mussels, cover with the lid, and cook for 5 minutes.

Check to see if they are opening.  If not, cook longer, and check after each minute, until they are all open.

Scoop out the mussels with a wire spider, and divide evenly among 4 deep dishes or bowls.

Pour the sauce equally over the top of each portion.

Serve with a small fork for picking out the mussels, and a large spoon for sauce. 

Cheesy cornbread goes well.

Place a large bowl in the middle of the table for the shells.

---Barbara