Mussels can be intimidating to use in any recipe with so many variety people often get confused. Often the same questions we get asked a lot about mussel is: "How do you know if a mussel is still good to eat or not?" You can click on our shop tab and you'll find instructions on how to inspect mussels and clams under "Clam/Mussels." If you can't find the link, please give us a call 704-550-5784 or we'll save this subject for another blog soon.
Back to the mussel topic at hand, there’s green lip mussel, black mussel and blue mussel. Green lip mussels are usually from New Zealand. According to research, its’ one of the cleanest waters so no worries on them. But they also can be found in other regions around the world as well. As for Blue Mussels and Black Mussels, they usually come to us from the Northern Waters and majority of our mussels in store are from Maine.
We personally, love green lip mussels. They’re large and meaty. Plus, if you’re going to eat seafood, you want to really eat seafood! 😊 Majority of ALL store-bought mussels are always already cleaned. So, the scrubbing process is completely pointless, if you bought your mussels from the store. Unless, they were personally picked by you – the scrubbing part is unnecessary. Go ahead and skip that process - let's start cooking!
We wouldn’t exactly consider this “Creamy Mussel Bisque” dish to be a summer dish, but who can’t use a mussel recipe right! Plus, we had some leftover mussel from closing day on Sunday and decided to venture out with our seafood dishes.
1 bottle of dry white wine (divided in half)
1 ½ cup of water
3 pounds fresh mussels, washed
6 tablespoons of unsalted butter
1 ½ cups of chopped yellow onion
1 large leek chopped
2 carrots chopped
4 cloves of garlic minced
Freshly ground black pepper
4 whole tomatoes diced
1 ½ cups of half and half
1 cup of heavy cream
6 parsley chopped
1. In a saucepan, bring 1 ½ cups of water and 1 of the divided cup of wine to a boil. Then add mussels, cover pot and cook over medium heat for 4 minutes or at least until you see mussel slightly open-up. Any longer than slightly opening and you will over cook mussel, causing the meat to shrink. Once mussel is cooked removed from saucepan then set aside, and strain juice to reserve for later use.
2. In another large pot, melt the butter then add onions, leeks; carrots, garlic and about 1 teaspoon of salt, 1 teaspoon of pepper (go easy on salt because you can always adjust later) saute and stir occasionally for about 5 minutes on medium heat. Then reduce to low heat after 5 minutes, cover and cook for another 15 minutes before adding in tomatoes to cook for another 5 minutes.
3. Then switch to high heat, add at least 2 cups of reserved mussel liquid (save some in case you would like to adjust taste) then add the rest of the divided wine and bring to a boil. Once it has reached its boiling point, reduce heat to low then cover and let simmer for 5 minutes. Then after 5 minutes of simmering add half and half, and the heavy cream. Bring heat back up to medium just to heat through but not to a boiling point. Last stir in the parsley and adjust taste by adding more mussel liquid, salt and pepper to taste.
4. In a serving bowl assemble your mussel and place in position and pour creamy mussel bisque over your mussel and serve with French baguette or any type of bread to your liking – enjoy! 😊