catalina sea ranch
At the Catalina Sea Ranch, their growing process in deep steady flowing water ensures healthy seafood products. Mussels are their main product and their process of harvesting is done at sea so everything is very fresh for the local restaurants and the consumer market. The mussels were very easy to cook and have a nice clean taste. We steamed them two ways, one in a white wine sauce and the other dish was steamed in beer.
RECIPE BY
Chef Brittany Neisen
Steamed Mussels in White Wine and Garlic Cream Sauce
Ingredients:
2 1/2 – 3 lbs mussels
2 Tbsp. butter
1 clove of garlic, crushed and minced
1 1/2 cup white wine
1 cup of heavy cream
Salt and fresh ground pepper
Shallots
Tarragon or other herbs of choice
Directions:
Step 1 Rinse the bearded and scrubbed mussels thoroughly and drain water.
Step 2 Melt butter in a saute pan.
Step 3 Add garlic, saute for 1 minute.
Step 4 Add wine and reduce to about half.
Step 5 Add cream, salt and pepper, herbs.
Step 6 Steam mussels in larger pan with white wine.
Step 7 Slowly add the garlic cream sauce to the steamed mussels, and stir.
Note You can also put mussels and sauce on pasta.
After cooking, if a mussel is open and does not close up when you tap on it or do not open at all, do not eat it throw that mussel away.
15m prep, 5m cook, Serves 4-5
RECIPE BY
Chef Brittany Neisen
Beer Steamed Mussels Recipe
Ingredients:
3 tablespoons melted butter or olive oil
3 cloves garlic, minced
1/4 onion, finely diced
2 1/2- 3 lbs mussels, scrubbed and bearded
12 fluid oz beer
flat-leaf parsley leaves, coarsely chopped
Salt and pepper to taste
Lemon or lime wedges
Shallots
Directions:
Step 1 Rinse the bearded and scrubbed mussels thoroughly and drain water.
Step 2 Heat a deep skillet or pot with melted butter or olive oil, medium heat.
Step 3 Saute the garlic and onion until you start smelling the aroma, but don let it get browned.
Step 4 Add the mussels into the skillet/pot and stir to combine with the garlic and onion.
Step 5 Pour in the beer and cover the skillet and pot, for a few minutes, or until the mussels are open and cooked.
Step 6 Stir in the chopped parsley and shallots and add salt to taste.
Step 7 Serve with lemon or lime if you prefer.
Note The extra beer broth can be used for dipping bread.
15m prep, 5m cook, Serves 4-5
