Steaming shellfish is one of the easiest, quickest meals you can put together. With a little prep, you can have it ready to eat in under 15 minutes. And the combinations are practically endless: combine white wine/dry vermouth/beer/broth with onion/leek/shallots and clams/mussels/ shellfish, and then finish with basil/cilantro/parsley. A little bit of lemon, garlic, and butter are always a good idea, too. Mix and match until you find your dream combination. Just make sure to include plenty of grilled bread to soak up that broth!
2 pounds mussels
1 tablespoon olive oil
1/2 cup onion, thinly sliced
2 garlic cloves, sliced
2 jalapeños, thinly sliced
1/2 cup fennel, thinly sliced
12 ounces (1 can or bottle) wheat beer
1 lemon, sliced
1 lime, sliced
1/2 bunch parsley, roughly chopped
1 tablespoon unsalted butter
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6- to 8-quart stockpot. Sauté the onion, garlic, jalapeño, and fennel for about five minutes, until the onion is translucent. Add the mussels and give them a good toss. Add beer, lemon slices, and lime slices; cover the pot and steam over medium-high heat for five minutes until the mussels open. Toss in the parsley and butter and stir to coat. Serve with plenty of grilled bread.
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