by Chef Scott Herritt
Mussels are nature’s ultimate fast food - a quick shake in a pan or a little steam and they're good to go. In this recipe from chef Scott Herritt the bivalves are cooked in a piccatta sauce that uses tangy capers, white wine and butter to create flavor and is garnished with breadcrumbs for texture. Grab a crusty baguette to sop up all the delicious briny broth and you're good to go, too.
- 2 tablespoons extra virgin olive oil
- 1 tablespoons shallots, finely diced
- 2 teaspoons capers
- 2 teaspoons caper berries, sliced thin
- 2 teaspoons garlic, chopped
- 1/2 of a lemon, sliced into thin half moons
- 1 ½ cups white wine
- 2 ounces unsalted butter
- 24 mussels, cleaned and de-bearded
- salt and pepper, to taste
- 3 tablespoons breadcrumbs, toasted
- 3 tablespoons parsley leaves, washed, dried, and chopped fine
- In a large pot over medium heat, heat olive oil to sizzling.
- Add shallots, capers, caper berries, garlic, and lemon to pan. Sweat ingredients until fragrant, stirring often, about three minutes.
- Add wine to pan and bring to a boil.
- Add mussels and butter and return to a boil.
- Cover pot and let mussels steam until open, about 5 minutes.
- Once mussels open, taste the broth, and add salt and pepper to taste. Discard any unopened mussels.
- Place mussels and broth in a serving bowl and garnish with breadcrumbs and chopped parsley leaves.