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Steamed Mussel Sauce with Lemon and White Wine

Name: Steamed Mussel Sauce with Lemon and White Wine
Total time: 35 min
Ingredients: 3 dozen, mussels, rinsed thoroughly, weedy beards removed; 1/2 cup, dry white wine; 1/4 teaspoon, olive oil; 2 medium cloves, garlic, minced; 1/2 teaspoon, red pepper flakes; 1 , medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice; 2 tablespoons, minced fresh parsley leaves; , Table salt

Appears in Cook's Illustrated March/April 1996

With minimal work clams, tuna, mussels, and shrimp can be turned into quick sauces for pasta.

YIELD 4

TIME 35 minutes

Steamed Mussel Sauce with Lemon and White Wine photo

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Gather Your Ingredients

3 dozen mussels, rinsed thoroughly, weedy beards removed

½ cup dry white wine

¼ teaspoon olive oil

2 medium cloves garlic, minced

½ teaspoon red pepper flakes

1 medium lemon, zest grated to yield 1 teaspoon zest, juiced to yield 2 tablespoons juice

2 tablespoons minced fresh parsley leaves

Table salt

Key Equipment

Before You Begin

This sauce is fairly soupy, so serve it with bread. Use linguine or spaghetti and feel free to substitute littleneck clams for the mussels.

Instructions

Bring mussels and wine to boil in large soup kettle over medium-high heat. Lower heat to steam mussels until most have opened, 4 to 5 minutes. Discard any that have not opened. Remove mussels from shells if desired; set aside. Strain liquid through paper towel-lined sieve and reserve. Wipe out soup kettle with another paper towel.

Heat oil over medium heat in now empty soup kettle. Add garlic and pepper flakes; sauté over medium heat until garlic is golden, about 1 minute. Add strained mussel broth, zest, and juice; simmer to blend flavors, 3 to 4 minutes. Return mussels to kettle; heat to warm through. Stir in parsley and add salt to taste. Toss sauce with cooked pasta and serve immediately.

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