Empty My Fridge
Easy Steamed Mussels - The Best Ever! | Chef Jean-Pierre
Ingredients
- Mussel3 ½ lb
- Olive oil1 tbsp
- Shallot · finely chopped1
- Garlic · minced1 tbsp
- Tomato · peeled diced2
- White wine1 cup
- Parsley · chopped¼ cups
- Butter2 tbsp
- Harissa1 tbsp
- Salt
- Black pepper
- Lemon
Instructions
- Check the mussels are closed and discard any that stay open when lightly tapped.
- Heat the garlic olive oil in a large, shallow pan over medium heat. Add the shallot and sauté until soft.
- Add the garlic and cook until fragrant, about 1 minute. Stir in the diced tomatoes and the wine, and let it reduce slightly.
- Add half the chopped parsley, 1 tablespoon of butter and the harissa. Season with salt and pepper to taste, then grate in the lemon zest.
- Add the mussels to the pan, cover, and cook over medium-high heat for about 3-4 minutes, until they open. Discard any that stay closed.
- Once the mussels have opened, stir in the remaining tablespoon of butter.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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