How to Make Martha Stewart's Steamed Mussels | Martha's Cooking School | Martha Stewart

[Music] steaming a pot of shellfish mussels clams is actually quite simple and very quick make sure when buying shellfish that they are unbroken tightly shut or if they're slightly open that they snap shut when tapped like that if they don't close they're not alive they're not fresh and of course avoid anything with a strong odor cleaning the shellfish is the first and most important thing to do when preparing a steamed shellfish like these mussels that i'm going to show you how to make they do have every now and then a beard i use a little paring knife like this to pull that beard out of the shell i remember cleaning the mussels from burying hill beach in westport connecticut quite a chore they were always just full of barnacles and other things but they were delicious mussels and we love to go there and low tide and collect a great big basket of mussels which we will then steam just like we're going to do right now so now you can shuck mussels you can deep fry them but today we're talking about steaming so we're going to steam these look how nice and glistening the shells are dark black shells and the equipment and the ingredients that you need for this wonderful steamed mussels with saffron the mussels of course some parsley garlic saffron some butter salt pepper tomato and shallot and some white wine and a flat bottomed pan like this with a tight fitting lid that's all you need and just a few minutes to cook so i have all my ingredients in front of me the mussels the saffron and the wine oh by the way saffron is not soluble in fat so it won't release its color or flavor if added directly to the melted butter that we're going to be heating in a second so soften and infuse the white wine three quarters of a cup with the saffron threads see the white wine now watch what happens when i add the saffron it's already becoming a nice orangey color and i'm going to melt two tablespoons of butter in our pan add to that sliced garlic about two cloves of sliced garlic i'm using a mandolin now watch your fingers when you do this i'm gonna hold this with a little piece of paper towel don't slice the paper towel look what you get isn't that beautiful i just love that it's so exquisite and then the shallots too can be done just like that and the thinner they are the quicker they cook i always start with the shallots rather than with the garlic we don't want the garlic to get any color at all see what's happening nice thin slivers of shallot there and add the garlic you don't have to have garlic with the mussels this recipe is very tasty with it and now some roughly chopped tomatoes but make sure you take the stem end out you don't want that to end up in your dish and you don't have to seed or peel these i find using a sharp serrated knife works very very well so just of course dice get your tomatoes in there now can you see the color of the saffron wine i love that the color comes out like that make sure you get every thread in and again what's in the pot is also a fantastic color saffron and shellfish just a wonderful combination now the shells themselves are little steamer baskets holding those muscles very nicely i'm going to put the cover on turn the heat up too high and i shake while it cooks it's going to take just five to six minutes to cook the mussels you can stir once or twice i can see the shells just starting to crack open and did you know that mussels have more iron and vitamin b12 than beef an interesting fact and also most mussels now that you buy are farm-raised sustainably in maine and in northern california and they are very delicious and it's nice not to have to do so much scrubbing but if you're going to pick mussels in the wild make sure you do so in approved areas and here we go they are done sprinkle with freshly chopped parsley leaves and a little bit of black pepper sprinkled on top and a little bit of coarse salt and they're ready to serve i just love mussels and i love cooking like this serve them with their broth in nice shallow wide bowls and if perchance a mussel has not opened just leave it don't try to eat it and i want to show you one very nice way to eat mussels before oh look how gorgeous what a beautiful plate see how plump not shrunken if you've overcooked it that muscle will be a tiny little thing in the shell now pull out the muscle with your little butterfly pincers so delicious and here you have really delicious mussels serve the mussels with some nice toasted bread like this this was cooked on the grill because you need something to soak up that great broth enjoy

Channel: Martha Stewart

Views: 40,860

Keywords: martha, stewart, martha stewart, martha stewart living, cooking school, how to make, marthas cooking school, martha stewart cooking school, dinner recipes, home cook, chicken stock, Lunch, dinner, supper, meal, prep, ideas, tips, tricks, hacks, kitchen, best, recipe, home, make, ingredients, video, how to, recipes, quick, family, food, cooking, what to make, dinner party, prepare, friends, homemade, dish, perfect, steamed mussels, wine, garlic, saffron, mollusk, steam

Id: 3x4A9DJmR7A

Length: 6min 29sec (389 seconds)

Published: Wed Jul 27 2022