- Steamed Mussels with Feta
Steamed Mussels with Feta
Prep/cook time: 45 minutes
Serves 4 as a main course with salad and bread, or 8 as an appetizer
3 pounds of mussels (I buy 3.5 pounds because I’m extremely picky and do not use any cracked or slightly opened mussels.)
extra-virgin olive oil
3 tablespoons good-quality salted butter
1 leek (white and very light green parts only), finely diced
3 garlic gloves, minced
1 cup white wine (enjoy the rest with your finished dish)
½ cup flat-leaf parsley, chopped
1 cup good-quality French or Greek feta, diced into cubes
freshly ground pepper
Place the mussels on ice on one side of your sink. Rinse under cold water and pull off any of the beards. Note that this part can take quite a bit of time, so plan accordingly. Discard any that are cracked or opened; when in doubt, toss it out!
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large pot (a pasta pot works well) over medium heat. Add the leeks and garlic and cook about 5 minutes, stirring frequently to make sure they don’t burn. Carefully add the mussels and very carefully add in the white wine. Stir everything together. Cover and steam the mussels for 10 minutes or until the mussels open. Make sure to stir occasionally during this process.
Add the remaining 2 tablespoons of butter and a little more olive oil, plus a healthy pinch of sea salt and some freshly ground pepper. Add in the cheese and parsley, turn off the heat, and stir everything together. Serve immediately in bowls alongside a crusty baguette, bowls for the empty shells, forks, and plenty of napkins.