WFSU Dimensions | Tasty Table- Steamed Mussels
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November 26, 2014

Tasty Table- Steamed Mussels

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Original Air Date: November 26, 2014

For this Tasty Table, Chef Walter Wright serves up a simple dish with mussels that is really rich and absolutely delicious! It's Steamed Mussels in White Wine and Roasted Red Pepper Puree Sauce.

Recipe

Tasty Table- Steamed Mussels
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Portion Size: 8 oz. serving; Servings: 4 each

Ingredients

  • Mussels, washed, cleaned - 2 lbs
  • Roasted Red Pepper - 4
  • Garlic, chopped - 1 tbsp
  • Shallots, chopped - 1 tbsp
  • White Wine - 8 to 10 oz
  • Butter - 8 oz cubed
  • Salt & Pepper - To Taste
  • Olive Oil - 1 oz

Method

  1. Add oil to a hot sauté pan and allow it to become hot. Add mussels and stir them through the oil to coat them. Cover the pan.
  2. About 45 seconds later, sprinkle in chopped garlic and chopped shallots. Add wine, then quickly cover.
  3. Let the mussels cook / steam for about 3 minutes. Once they begin to open, add the roasted red pepper puree, salt and pepper. Stir and allow to cook for another minute.
  4. Remove from heat or turn heat off and stir in one cube of butter at a time until dissolved and your sauce has a creamy, silk-like texture.
  5. Remove any mussels that have not opened and discard them.
  6. Taste the sauce and adjust seasoning, then serve.
  7. You can add more butter for a richer flavor or more roasted pureed peppers for more of a char flavor.

Roasted Red Pepper Puree

  1. Wash peppers and place directly over an open flame - about 2 inches above flame.
  2. Once peppers are black and charred on one side, rotate to another side until all peppers are entirely charred.
  3. Place in a bowl and cover with plastic wrap and allow to steam for several minutes.
  4. Once peppers have cooled, remove black char (it’s messy; you can do this over a sink). Once all blackened skin is removed, cut the peppers open and remove all seeds.
  5. Place peppers in a food processor and puree.
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