Mussels are an astonishing shellfish. In their natural habitats, they form a clasp called the mussel beds that if left undisturbed, they can stay there for up to 40 years. Such beds can house multiple mussel species.
Though they spend their lives in their beds, mussels can walk. Yes, they can do this by attaching and detaching their byssal threads to change from one place to another. That’s amazing, isn’t it?
Mussels are awesome in the wild, but they are also awesome as food. The simple steamed mussels is a satisfying recipe but we can make it grandiose by adding some fillings.
Here is my Creamy Steamed Mussels Recipe:
- 1-kilo mussels, soaked in cold water overnight
- 125 ml all purpose cream (1/2 pack)
- 4 cloves garlic, finely minced
- 1 medium onion, minced
- 1/2 teaspoon finely chopped ginger
- 1/2 teaspoon sugar
- Dried and crushed basil leaves
- Pepper to taste
- In a casserole, steam the mussels. Strain to separate the juice from the shells and flesh. Remove the half of the shell and set aside.
- In a pan, saute garlic until crispy. Set aside.
- In the same pan, saute the onion and ginger.
- Add the juice and boil for about 5 minutes.
- Add sugar and put into a boil.
- Put the cream and boil until thick.
- Add pepper and remove from fire.
- Let it rest for a couple of minutes before putting in the crispy garlic. Mix well.
- Scoop the sauce and put it on the mussel. Repeat until all the pieces are covered.
- Garnish with dried basil leaves.