Chele's Mussels
Turn a bag of frozen mussels into a quick, elegant main dish that is sure to please. White wine, cloves, sumac, saffron, and traditional crab and shrimp boil spices let this deceptively simple recipe punch well above its weight in the flavor department.
Servings: 2 servings
Ingredients
- 16 oz mussels frozen
- 3 generous Tbs ghee
- 1 small onion chopped
- 10 cloves garlic chopped
- 2 green onions chopped
- 1 1/2 cups white wine
- juice of 2 lemons
- dash sumac
- pinch saffron
- 3 Tbs Crab & Shrimp Boil seasoning (we use Penzeys)
- 5 whole cloves
Instructions
- Heat mussels according to package directions. Drain, set aside, and keep warm. (If using fresh/live mussels, scrub clean in cold water and set aside. Do not cook them yet).
- Heat ghee in a large pan over medium heat.
- Add garlic and onions. Cook until softened, stirring occasionally (about 5 minutes).
- Add white wine, lemon juice & spices. Bring to a boil, then reduce heat and simmer for 8 minutes.
- Add pre-cooked mussels to pan, cover, and simmer a few minutes longer, until heated through. (If using fresh mussels, add them to the pan, cover, and simmer 5 to 8 minutes. Discard any that do not open).
Notes
- The Crab and Shrimp Boil seasoning we use from Penzeys contains mainly aromatics that lend flavor, but are not intended to be eaten themselves. While we like the presentation of having these various whole spices laced through the dish, feel free to place them in a cheesecloth pouch if you would rather not deal with them while you are eating.