Sherry Steamed Mussels

Farmed mussels are the best choice, because wild-caught mussels are caught using dredging techniques, which can severely damage habitats. Read more about mussels here.

• 1 lb unsalted butter
• 2 shallots fine diced
• 2 cloves garlic fine diced
• 1 Tbsp fresh lemon juice
• 1 Tsp pepper
• 1 Tbsp fresh parsley chopped
• 1 Lb fresh live muscles
• ½ Cup Dry sherry (cooking sherry)

Garlic Butter: Bring butter to room temperature. Place butter, shallots, garlic, lemon juice, pepper, and parsley in mixer and blend until well incorporated (approx. 2 min.) You can also mix with a whisk in large metal bowl. Place butter in air tight container and store in refrigerator for up to 1 month.

Wash mussels under cold running water. Remove any beards from mussels. (The beard is the stringy part that may be protruding from mussel. Simply pull away from mussel. Don’t de-beard the mussels until you are ready to cook as it will kill the mussel).

Heat large sauté pan or wok until very hot. Add 2 Tbsp garlic butter. After 30 seconds add mussels and stir to coat with the butter. Sautè for 3 min. Add sherry and cover (sherry will flame up if not careful). Cook approx 5 min or until mussels are almost all open.

Add 2 Tbsp garlic butter and heat until melted. Discard (DO NOT EAT) any mussels that have not opened. Serve with fresh bread.