Spicy Sambal Mussels
My friend Kelly likes back muscles, I like these mussels. Don't get me wrong, a man with a good strong back is great, but with these you get to pick all the features. No bad personality, boring chat or lack of chemistry but rather your desired level of spice in a white wine cream sauce.
Prep Time: 20 minutes
Cook Time: 10 minutes
2 pounds of fresh, live mussels (typically you should estimate 1 pound per person)
1 tbsp olive oil
2 garlic cloves, grated
2 shallots, finely chopped
1 cup dry white wine
1/2 cup whipping cream
2 tbsp sambal (or as much as you want)
First start by prepping the mussels:
Start by rinsing them under cold water
Throw away any mussels with chipped shells
These little guys perish quickly, so to make sure they are safe to eat start by gently tapping them on the counter - they should close completely and the ones that dont should be thrown away
For all the ones deemed safe to eat, you will need to debeard them (get off all the barnacles that might be on) - to do this rub them together at places where there are fibres/barnacles and they should come off
In a large saucepan, heat olive oil over medium heat.
Add the garlic and shallots and cook until soft.
Add the white wine, allow for the alcohol to cook off (approximately 5 minutes).
Add the cream and sambal to the mixture and bring to a simmer, stirring regularly.
When ready, add all the mussels to the pot and cover with a lid. Allow them to cook for approximately 5 to 7 minutes.
When they are ready, you will see that all the shells are open! If the shells aren't open, don't eat 'em.