Salt Spring Island Mussels Recipe
riesling maître d’ butter, toasted baguette crumb
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Ingredients
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Seafood
Sauce
Baguette Crumb
Method
Preparation
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Make the Baguette Crumb
Preheat the oven to 350°F (175°C). Tear the baguette into small pieces and place them in a bowl. Drizzle with olive oil, add garlic powder and salt, then toss to combine. Spread the mixture on a baking sheet and bake for 10-12 minutes or until golden brown.
Cooking
- 3
Cook the Mussels
In a large pot, melt the butter over medium heat. Add shallots and garlic, sautéing until fragrant (about 2-3 minutes). Pour in the Riesling wine and bring to a simmer. Add the cleaned mussels, cover the pot, and steam for 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
- 4
Finish the Sauce
Once the mussels are cooked, stir in lemon zest, chopped parsley, salt, and black pepper. Mix well to combine.
