5 Pounds fresh mussels (purchase for same day use from a reputable seafood seller)
1/2 Cup dry white wine or chardonnay (avoid sweet white wines which will be cloying)
1/4 Cup fresh parsley
3 Green onions
4 Campari tomatoes (two or three small regular tomatoes are ok too)
3 Cloves garlic
2 Tablespoons extra virgin olive oil
1 Teaspoon salt
5 Cups water
Pick through the mussels for safe preparation: Discard mussels that are wide open. Test mussels that are partially open. If you tap on their shells and they close, they’re alive and ok to cook. If you tap and they don’t respond, they need to be discarded. Also discard mussels with cracked shells and those that don’t open after they’ve been cooked.
Some mussels have spongy beards. Trim the beards off before cooking.
After picking through the mussels, place the good mussels in a bowl and put back in your refrigerator while you prepare the vegetables.
Prepare the vegetables: Rinse all vegetables and place into bowl after the following preparatory steps. Take the green onion, trim off the roots, and cut into thin slices. Cut stem top off campari tomatoes and cut into thin slices. Remove the stem and seeds from the jalapeno and finely chop it. Remove parsley leaves from stems and mince, and crush or mince garlic. Add olive oil and salt.
In a large pan, bring 5 cups of water to a boil. Carefully place mussels in the water and add contents of vegetable bowl. Cover and steam for 7 minutes. (Start your timer once the water begins to boil again.) Uncover and carefully spoon muscles into a bowl. They’re ready to serve. (Remember, do not eat mussels that fail to open during the steaming process.)
Save the broth!!! You can use it in the Mussels & Pasta recipe on StepByStepChef.com!!!
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