Jul 192011

Classic French Mussels in a Mussel Pot from Poggi Bonsi

<img class="alignleft" src="http://www.poggibonsigifts.com/mm5/graphics/00000001/MUS-7813.jpg.jpg" alt="Mussel Pot" width="264" height="264" /> Create a quick and healthy meal in minutes with our <a href="http://www.poggibonsigifts.com/mm5/merchant.mvc?Store_Code=PB&Screen=PROD&Category_Code=MUSP&Product_Code=MUS-7813">Final Touch Stainless Steel Mussel Pot Set</a>. Quickly steam up to 2 pounds of mussels…steam and eat from the same pot. It features a unique top that holds the shells as you eat, as well as a reinforced sandwich bottom. This beautiful mussel pot is made from durable 18/10 stainless steel which makes it suitable for all types of cook tops including induction.

Mussel Pot

Create a quick and healthy meal in minutes with our Final Touch Stainless Steel Mussel Pot Set. Quickly steam up to 2 pounds of mussels…steam and eat from the same pot. It features a unique top that holds the shells as you eat, as well as a reinforced sandwich bottom. This beautiful mussel pot is made from durable 18/10 stainless steel which makes it suitable for all types of cook tops including induction.

 

Classic French Mussel Recipe:

Serves 4 as an appetizer for 4 or 2 as a main dish.

Ingredients:

• 2 lb live mussels

• 1 T unsalted butter

• 3/4 cup white wine

• 2 chopped scallions or 1 chopped shallot

• 2 chopped green garlic shoots or 2 cloves chopped garlic

Preparation:

Scrub and debeard the mussels. The “beard” is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion.

In case you are wondering, a mussel is alive if it reacts. Its shell should be closed. If it is open, sit the mussel on the kitchen counter for a bit. It may close when you are not looking.

Heat the butter over medium-high heat in your Final Touch mussel pot. Saute the shallot or green onion until it is soft but not browned. Add the garlic cloves if using — if you are using green garlic, leave it out for now.
Add the white wine (chenin blanc, pinot grigio or something crisp, but you can use any decent white), and bring it to a boil. Add the mussels in one layer if possible.
Cover the pot and let the mussels steam for 3-8 minutes. After three minutes, check the mussels; many should be open. You want them all open, but some will do this faster than others.

As soon as most of the mussels are open, turn off the heat and toss in the green garlic, if using. Cover for a minute while you prepare bowls and plates.
Spoon out plenty of mussels and broth, which should be briny enough to not need any more salt. Throw out any mussels that did not open.

Serve with crusty bread, more white wine or Belgian beer – use the mussel pot lid as a bowl for the shells.

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About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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