There’s an H-Mart (a popular Korean grocery store chain) by the train stop we get off at on Long Island when visiting Stephen’s parents. We stopped in for some snacks and I saw this beautiful bag of fresh mussels. Immediately I knew I wanted to make this.
I’m embarrassed that I even have to consider this a recipe, but I guess it is. When I told Stephen what I was doing, his eyes widened up with shock at the thought I’d be “wasting” this much wine by cooking with it. I assured him that although the wine won’t be the same, it would turn into a beautiful tasty sauce.
I tend to have a heavy hand with garlic, but feel free to use what you’re comfortable with. Even shallots would be good. I melt a little butter into a large pot on medium-high heat and gently saute the garlic just for a few minutes.
Then comes the wine. A cheap (but drinkable) light white wine like Pinot Griogio or Sauvignon Blnac would be great. You only need about half the bottle, so pick something you don’t mind drinking the rest with once the mussels finish. This $3 bottle from a mixed sale bin from Bottle Buys in Glen Head was the perfect choice.
To the sauteing garlic, add the wine to the pot and bring to a boil. Only then add the cleaned mussels, stir, and drop the lid on to steam for about 5 minutes or until they all start to open up.
Of course I had to scope out some snacks while in H Mart. Literally have no idea what I grabbed but looks like some seaweed and pickled veg.
Spicy grilled tofu was also a solid choice. I just fucking love H Mart.
Serve the mussels immediately, and ideally with some nice toasted baguette slices. The bread is to soak up all the garlicky, fishy white wine sauce. But I literally could drink that stuff, no shame on me.
- 2 lbs fresh mussels, cleaned and debearded
- 2 cups white wine
- 5 cloves garlic, sliced
- 2 tb butter
- Parsley/chives chopped for garnish
- Toasted bread of your choice for dipping
- Make sure the mussels are fresh (not opened) and cleaned. You can quickly rinse them under cold water. Remove any “beards” (the strings that hang from the mussel’s shell) if any.
- In a large pot on medium-high heat, add the butter and melt. Saute the garlic for a few minutes until fragrant.
- Add 2 cups of white wine, or half a 750ml bottle. Bring to a slight boil.
- Throw in cleaned mussels and stir around a bit. Close the lid for about 3 minutes to steam the mussels. Open and check if some mussels still aren’t opened yet; stir and close lid again. Might need about 5 minutes total, depending on mussels.
- Remove from heat and add parsley/chives for garnish.
- Serve with toasted bread of your choice.