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Mediterranean Mussels - from Ray's on the River
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Cuisine: Mediterranean Seafood
From the Menu of ... Ray's on the River
6700 Powers Ferry Road, Sandy Springs
770-955-1187
Q: Ray’s on the River has the best broth for its mussels. Any chance of getting their recipe? -- Bill Size, Atlanta
A: Garlic, garlic, garlic -- that’s much of the secret of success to Ray’s Mediterranean Mussels. That and the quality of the mussels, which executive chef Thomas McEachern said come from the cold waters of Washington state. “They’re larger, for one thing; they hold a more briny juice, so they give a little more flavor,” he explained. That and -- surprise -- the garlic butter. “We fold in the garlic butter in the end, and that actually holds everything together.” -- Deborah Geering, for the Journal-Constitution
Cooking mussels takes no time at all, but plan on spending several minutes cleaning and preparing them. Have all your ingredients prepped and near your cooking area before starting the recipe. Place a discard bowl on the table for shells.
Hands on time: 25 minutes Total time: 25 minutes Serves: 2
Ingredients:
-
1/2 cup (1 stick) unsalted butter
6 large cloves garlic, minced, divided
26 fresh mussels, preferably Mediterranean variety
2 tablespoons olive oil
1/4 cup cleaned, thinly sliced leeks
2 tablespoons minced shallots
2/3 cup dry white wine
2/3 cup diced tomatoes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pieces toasted garlic bread
Instructions:
In a food processor, blend the butter and about 1/3 of the garlic until well-combined. Chill until ready to use.
Inspect the mussels. If any are slightly open, tap them. A healthy mussel will close within 30 seconds. Any mussels that are wide open or that do not close should be discarded. Scrub the mussel shells well and pull or carefully cut away the beards with a sharp paring knife.
In a large sauté pan over medium-high heat, add the olive oil. Add the mussels, remaining garlic, leeks and shallots. Sauté until the mussels begin to open. As the mussels open, add the white wine. Turn the heat up and let the wine reduce for about 2 minutes. When the mussels are fully opened, add the tomatoes and reserved garlic butter. Add the salt and pepper. Do not let the liquid boil. Divide between 2 bowls and serve immediately with toasted garlic bread.
Inspect the mussels. If any are slightly open, tap them. A healthy mussel will close within 30 seconds. Any mussels that are wide open or that do not close should be discarded. Scrub the mussel shells well and pull or carefully cut away the beards with a sharp paring knife.
In a large sauté pan over medium-high heat, add the olive oil. Add the mussels, remaining garlic, leeks and shallots. Sauté until the mussels begin to open. As the mussels open, add the white wine. Turn the heat up and let the wine reduce for about 2 minutes. When the mussels are fully opened, add the tomatoes and reserved garlic butter. Add the salt and pepper. Do not let the liquid boil. Divide between 2 bowls and serve immediately with toasted garlic bread.
Nutrition:
Per serving: 816 calories (percent of calories from fat, 75), 29 grams protein, 18 grams carbohydrates, 1 gram fiber, 65 grams fat (31 grams saturated), 188 milligrams cholesterol, 1,203 milligrams sodium.
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Recipes from: Ray's On The River