Wednesday, April 10, 2013

Anne Burrell's Garlic Steamed Mussels

We tried something new tonight, which is always fun.  I bought some mussels from my local market and we tried steamed mussels tonight.  They taste very similar to crab, not surprising, but they were tender, not rubbery.  Maybe it's because they were fresh, or maybe it was the mussels I bought, who knows.  Anyway, I followed mostly Anne Burrell's recipe for garlic steamed mussels, but I didn't serve them with Aioli which is how Anne suggests serving them.  I instead made pasta, and then was lazy and didn't make a very good sauce, just used the cooking broth and added some cream to it.  It had good flavor, but I should've reduced the sauce so it wasn't so watery.  Oh well.  Aaron gave this a 5, I gave it a 6, Owen gave it a perfect 10, and Noah gave it an 8.  It wasn't fabulous, but it was super quick and easy, dinner on the table in 15 minutes.  The calories for the sauce (which we had very little of, but if you eat the entire sauce, this would be the calories), mussels, and pasta all together were 515.  Here's what I did:

1 lb fresh mussels
1 t olive oil
4 garlic cloves
2 sprigs rosemary
3 bay leaves
4 c chicken broth
1/2 c cream
1/2 lb pasta

Wash the mussels and discard any open ones.  Cook olive oil and minced garlic cloves in a large pan.  When the garlic is browned and flavorful, throw in the mussels and coat them in the garlic and oil.  Add in the chicken broth, rosemary and bay leaves, and cook for about 5-6 minutes, or until the mussels have all opened.  Meanwhile, cook the pasta in well-salted water until ready to eat.  Remove the mussels from the broth, then reduce the broth.  Add in the cream, and a little parmesan if desired.  Serve with the pasta.


  1. I was not a huge fan of these. I felt the mussels were kind of flavorless.

  2. I thought that you had resorted to cooking mice by looking at the picture. I knew it wasn't, but it did look like a mouse. I might try this. Love mom