There are different ways to cook mussels but my favorite is steaming. It’s the easiest and the fastest, and of course, I think it’s the best way to make use of its flavorful juices. The natural juices released drip down to the bottom of your pot and combine with whatever steaming liquid you use. The result is a broth with unbelievably incredible flavor.
Below is quite similar to the basic steaming recipe my mom uses but I took out the ginger and I experimented with wine and non-pinoy herbs. The wine is just an option. Steaming the seashells with a cup or 2 of water is fine. In fact, it’s great! Refreshingly pure and delicious.
Live mussels (clean, scrubbed and beards pulled)
A cup of dry white wine (or just plain water)
4 tbsp of chopped parsley
Optional: Salt and extra virgin olive oil
Pour wine into a large saucepan, add chopped onion and pepper. Bring to boil over medium heat. Add mussels and half of chopped parsley and cover tightly. Cook for about 5 minutes, shaking the saucepan occasionally.
Transfer mussels into serving bowls. Strain steaming liquid carefully into another bowl, leaving any sand behind. Add the remaining parsley and whisk in 2 tbsp extra virgin olive oil. Season with more pepper and salt if you like. Pour over the mussels and serve immediately.