Frutti Di Mare Step 1: | Clean And Cook The Mussels
If you use good quality seafood, you truly don’t have to do much other than follow a few simple rules which we will be discussing throughout this post.
Always make sure you are buying fish from a trusted fish monger. We use Catalina Offshore. They are the best in San Diego, period.
Start by pulling off the beards of the mussels, and rinsing in cold water.
If any mussels are open, lightly tap the shell on a hard surface. If they don’t close up, throw them in the trash because they are no longer alive.
Next, make an ice bath of cold salty water and add the mussels for ten minutes. (This will allow the mussels to relax and open up to purge themselves of any dirt by mimicking their natural habitat.)
In a large flat sided saute pan, add the extra virgin olive oil, shallots, and thyme. Cook on medium high heat until translucent.
Add the cleaned mussels and white wine.
Cover with a lid, and cook for 2-3 minutes just until the mussels open.
Quickly move the mussels to a sheet pan using a spider and spread evenly. (Do Not discard the cooking liquid)
Next, move the mussels to the freezer and chill quickly for 15-20 minutes, and then strain the cooking liquid. Chill over an ice bath.
Once the mussels are cold, pick them from the shells and check for any left over beards.
Keep reserved mussels on Ice
3 lbs. Prince Edward Island mussels
2 tbs. extra virgin olive oil
2 ea shallots
1/2 bunch thyme
1 cup chardonnay
Note: Always use a good quality chardonnay to cook the mussels. Preferably one that you would pair with the dish.