Believe me when I tell you, this is the best mussel recipe in the world. You see, back in the olden days (cause I’m a literal nonna at 29), when the boyfriend and I actually used to go out, we stumbled upon a place that would change the way we looked at mussels forever. Have you ever had an experience where you eat something at a restaurant and then find yourself dreaming and salivating over this dish for weeks to come? It doesn’t happen to me very often (especially now, since going out is a foreign AF concept to me) but when it does, I naturally take to the kitchen and immediately try to recreate the new ‘best dish I’ve ever had’.
TRUST ME, THIS IS THE BEST MUSSEL RECIPE IN THE WORLD
I gotta tell you that these mussels were a knock outta the park for me on day one. And they can be for you, too. Just don’t be a rookie and not come prepared with all. of. the. breads. You’re not gonna wanna leave a drop of broth behind. What makes this the best mussel recipe in the world? The bacon. Or the little baby potatoes. Paired with the fresh chopped parsley. And chopped leeks. Lager Beer. And lemon. You make them and be the judge. You’re gonna love it all!
This is a pretty easy thing to do if you put your mind to it. Take each mussel, one at a time, and run it under cold water while using a scrub brush to scrub it all over. There might be a “beard” on the mussel which is the hair like fibers attached to the shell, just ensure each one gets removed before cooking by pulling on it with your hands.
Discard any unopened mussels. Unopened mussels were dead from the start. Therefore, not safe to eat.
BREAD! You need it to soak up allll the juices of the delicious broth and really makes the meal.
These mussels are best eaten immediately after cooking. But, if you happen to have any leftovers, you can store them in an airtight container with all the broth and eat them the next day (reheat over the stove).
THE BEST MUSSEL RECIPE IN THE WORLDCourse: Appetizers, Main, Lunch, DinnerDifficulty: Easy
The ultimate mussel recipe. The KING.
What You’ll Need
2.5 lbs Fresh Mussels, scrubbed and rinsed, beards removed*
2 tbsp Butter or Ghee
2 Garlic Cloves, minced
1/2 cup Lager Beer, preferably Vienna-Style
1/4 cup Leeks, diced, white part only
1/4 cup Fresh Parsley, chopped
1/4 cup Cheddar Cheese, grated
1/4 cup Heavy Cream
5 small Baby Potatoes, boiled then sliced
3 strips Thick cut Bacon or Pancetta, cut into chunks
Salt and Pepper, to taste
Loaf of Crusty Bread, for dipping
Lemon Wedges, for serving
- In a large pot, heat butter or ghee over medium heat. Add garlic, stirring frequently, for about a minute. Add bacon, leeks and potatoes, cook, stirring about 4 more minutes, until leeks are soft.
- Add mussels, raise heat to high and give it a nice stir. Add beer, cream and cheese. Cover, cook for about 3 minutes, shaking the pot every so often.
- Add parsley, cover and cook an additional 2 minutes, until the mussels have opened (if they don’t, toss ’em).
- Pour mussels into a large bowl and sprinkle with freshly cracked salt and pepper to taste. Give the pan a shake, garnish with a few lemon wedges and serve with your fav crusty bread for dipping (you do NOT want to skip out on the bread for this one, folks!)
- While rinsing mussels, check for any open ones. Tap lightly against the counter, if they don’t close, get rid of ’em.
LOVE SEAFOOD? YOU’LL LOVE THESE, TOO:
COCONUT CRUSTED SHRIMP (LOW FODMAP)
SHRIMP ‘N VEGGIE STIR-FRY (LOW FODMAP)