Creamy Garlicky Mussels

by Michelle on July 31, 2009

This week my market had Mussels on sale and since I’ve been craving shellfish I picked up 2 lbs. I thought 2 lbs would be plenty for the two of us. I was wrong.

The recipe suggests serving the Mussels with a crusty French Garlic Bread. We have a wonderful French Bakery right in town and so this morning I picked up a loaf of freshly baked bread. I cut the loaf into thirds thinking that 1-10″ piece of garlic bread would be enough. I was wrong.

Tyler’s Creamy Garlicky Mussels was fantastic!! Oh how I wish I had bought 4 lbs of mussels and made an entire loaf of broiled Garlic French Bread. While making the dish it smelled so fabulous, my mouth was watering and this does not happen to me very often! Tyler’s recipe for Steamed Mussels is very similar and I think I might make that next week!

I made the recipe as written but I did add about 10-12 large fresh minced basil leaves and 2 TBL of minced fresh Tarragon. And this recipe was so easy and took less then 10 minutes to prepare so I am putting it in my “Call-it-Dinner” category!

DSCF7987

Creamy Garlicky Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 cup dry white wine
1/2 cup low-sodium chicken broth

Optional:
10-12 fresh, minced basil leaves
1 TBL minced tarragon

Serving suggestion: crusty French bread

Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.

In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open.

Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning.

Divide the remaining mussels among the serving bowls and spoon over the sauce. Serve with plenty of crusty French garlic bread to dip in the sauce.

Garlic Bread

1 small loaf of crusty French bread
4 TBL soft butter
2 cloves of garlic, minced.

Cut the bread in half, horizontally. In a small bowl mix the butter and garlic. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan and pop under the broiler for 2-3 minutes. Watch this carefully as it will burn quickly.

DSCF7983

Please visit Tyler Florence Fridays and see what the rest of Tyler’s groupies are up too this week.

All Rights Reserved 2008-9 © Big Black Dog

Related Posts with Thumbnails
Print Friendly

Comments

  • Ria Mathew July 31, 2009 at 10:27 am

    They look delicious!

  • SEOcopy July 31, 2009 at 11:33 am

    I am Italian and every year when I go home not only do I crave our mussles but I also dive for them. :) Thanks for reminding me what I have been missing lol

  • lisaiscooking July 31, 2009 at 12:52 pm

    I love all kinds of sauces with mussels, but this is a new one for me. It sounds delicious. Must try!

  • Ty'sMommy July 31, 2009 at 2:13 pm

    Wow! I have to say, I am not really a fan of mussels, but the way that you describe this makes it sound fantastic!

  • Megan July 31, 2009 at 2:15 pm

    My mouth watering just thinking about all that garlic! Add a nice glass of white wine and I’ll be over in 20 minutes!

  • Lori E July 31, 2009 at 8:12 pm

    I’ll eat the bread but the shellfish is a no go.
    My husband loves mussels so I will pass this on to him.

  • Debbie July 31, 2009 at 8:25 pm

    This would be one of my absolute favorites! I hope you will join me at Diningwithdebbie.blogspot.com for Crock Pot Wednesdays. The details for that and the Mister Linky are already posted. The first giveaway item has been announced and you can expect the additional ones over the next few days. The date of the first event is August 5. Thanks for sharing.

  • California Girl July 31, 2009 at 9:51 pm

    this sounds divine and thanks for making it easy to print the recipes although this one looks easy.

  • heatherisathome July 31, 2009 at 10:34 pm

    Oh my, this looks good. Next time you make these, can I invite myself to dinner? :-)

  • Joanne August 1, 2009 at 12:57 am

    What beautiful pictures…all that garlic sounds divine!

  • Natashya KitchenPuppies August 1, 2009 at 4:47 am

    They look fantastic! We love mussels.. and french bread. We will have to make them soon.

  • Debinhawaii August 1, 2009 at 10:25 am

    I LOVE mussels! They never seem to have them here though. You have me totally craving them now.

  • Kayte August 1, 2009 at 11:01 pm

    I don’t know which I love more, the photo of the mussels (and you know how I love mussels) or the photo of the plate they are resting upon! Gorgeous, both of them.

  • Amy August 2, 2009 at 8:47 am

    I don’t know..mussels eh?? Hmmm….well you have certainly enticed me with the garlic part…but..mussels??? Hmm, must get brave someday and try them. I do have a craving for seafood these days, for the first time ever I tried King Crab legs last night as an appetizer and then we had Monkfish for dinner..both extremely expensive and very good..but don’t think I’d spend that kinda money on them again…unless I had something HUGE to celebrate..tonight it’s salmon..yum….on the garlic bread you had me at french loaf…and it got better as I read, butter…garlic…yum…
    I’ll have to get back to you on that mussel part though…

  • Sheila Mitchell August 2, 2009 at 3:35 pm

    I’ve been wanting something like that lately! Yummy-Yummy!

  • Kate August 2, 2009 at 8:27 pm

    I have never eaten mussels…I am not certain if it is the color…the shape…a previous imaginary experience…or what…!

    I must admit, these look tasty. I may have to broaden my horizons just a bit and try “one”.

  • Katy August 3, 2009 at 4:14 am

    That looks absolutely wonderful!

  • Jenny August 3, 2009 at 3:14 pm

    Sounds fabulous!
    Would you say 1 pound for one person then? I’d be the only one to eat it here and I’d love it.

  • Michelle August 3, 2009 at 3:52 pm

    Jenny,

    You have to mince up at least 10 of the mussels in the sauce so that’s about 1/2 lb of mussels.

    Any mussel lover will have no problem with 1 1/2 lbs. Don’t forget about the Crusty Garlic Bread!

  • TFF- Steamed Mussels August 30, 2010 at 2:02 pm

    […] Creamy Garlicky Mussels and Streamed Mussels are very similar but the Steamed Mussels recipe does have fresh tomatoes and […]

  • Threaded commenting powered by interconnect/it code.

Previous post:

Next post: