You will never steam mussels the same way again when you taste Aromatic Steamed Mussels [1] and Tomato Mussels with Penne [2]. Learn how simple risotto is to cook with Risotto with Classic Italian Flavours [3]; Italian Bacon and Blue Cheese Risotto [4] and Risotto Cakes [5]. Join Chef Michael Smith as he goes back to basics with a twist!
Yield 2 – 4 servings
Ingredients
- For the soak-up bread:
- 1 baguette, sliced on the bias
- ¼ cup or so of olive oil
- For the mussels:
- 2 Tbsp of butter
- 2 onions, chopped
- 4 cloves of garlic, minced
- 1 Tbsp or so of fresh or dried dill
- 1 cup of your favourite white wine
- 5 lbs of fresh mussels
Method
- Preheat your oven to 400°F and turn on your convection fan if you have one.
- For the soak-up bread:
- Thinly slice the baguette on the diagonal and neatly spread out the slices on a baking tray. Brush each slice with the olive oil. Bake until crisp and golden brown, about 10 minutes.
- For the mussels:
- Match a large pot with a tight fitting lid. Over medium heat, melt the butter then quickly sauté the onions and garlic until golden and fragrant, a few minutes. Add the dill and white wine. Bring the works to a simmer then pile the mussels on top of the sauce. Lower the heat to a simmer, cover and continue cooking, steaming the mussels open. They’re done when all the mussels have opened and released their briny broth, about 10 minutes. Discard any unopened ones.
Spoon out the mussels, share out the juice and serve with the crispy soak-up bread.