Steamed Pei Mussels Recipe
Garlic anise cream sauce or white wine garlic lemon sauce.
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Ingredients
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Mussels
Garlic Anise Cream Sauce
White Wine Garlic Lemon Sauce
Method
Preparation of Mussels
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards (the fibrous strands) from the mussels.
- 2
Prepare the Aromatics
Finely chop the garlic and shallots. Roughly chop the fresh parsley and set aside.
Cooking the Mussels in Garlic Anise Cream Sauce
- 3
- 4
Add Mussels
Add the cleaned mussels to the pot, stirring to combine with the sautéed aromatics.
- 5
Add Cream and Anise
Pour in the heavy cream and sprinkle the anise seeds, salt, and black pepper over the mussels. Stir gently to combine.
- 6
Steam the Mussels
Cover the pot and let the mussels steam for about 5-7 minutes, or until all mussels have opened. Discard any that remain closed.
- 7
Cooking the Mussels in White Wine Garlic Lemon Sauce
- 8
- 9
Add Mussels
Add the cleaned mussels to the pot, stirring to combine with the sautéed aromatics.
- 10
Add Wine and Lemon
Pour in the white wine, lemon juice, and lemon zest. Stir gently to combine.
- 11
Steam the Mussels
Cover the pot and let the mussels steam for about 5-7 minutes, or until all mussels have opened. Discard any that remain closed.
- 12