I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Thursday, July 24, 2014

Mussels in Garlic Butter


Before cooking your mussels, rinse them in cold water.  If any are opened this should cause them to close.  If you find one that is still opened give it a little tap. If it still doesn't close, throw that one away.

 3 lbs fresh scrubbed mussels
2/3 cup butter
3/4 cup finely chopped shallots or green onions
6 large garlic cloves, minced
4 tbsps chopped fresh parsley
2 tbsps fresh lemon juice
1 tsp grated lemon peel
reserved liquid or white wine

 Place mussels in a large Dutch oven or wok with cover.  Add about 1/4 cup of water.  You might add some green onions to the water too. Cover and cook on high heat until mussels open, giving the pan a shake a few times.  Cook about 5-10 minutes. 
Drain and reserve liquid.  Transfer mussels to bowl, discard any that did not open during cooking. Tent bowl with foil.

 Melt butter in same pan and over medium high heat add shallots and garlic. Sauté until tender, about 3 minutes.  Add parsley, lemon juice and lemon peel with reserved liquid or white wine. Bring to a boil.

 Season to taste with pepper.
Drizzle garlic butter over mussels.
If our youngest is at the table, you'll have to fight her for them! This pic was taken more than 10 years ago and she still talks about this....her first time having mussels.
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