Sandra This Bobby Flay Mussels Recipe is an elegant and aromatic recipe, which features fresh mussels steamed in crisp white wine and shallots. It’s a classic bistro dish, ready in about 15 minutes.
Bobby Flay Mussels Recipe Ingredients
- 1 tablespoon canola oil
- 2 shallots, finely diced
- 6 garlic cloves, minced or crushed
- 1 cup white wine (dry, like Sauvignon Blanc or Pinot Grigio)
- 1-pound mussels, cleaned and debearded
How To Make Bobby Flay Mussels Recipe
- Sauté the aromatics: In a Dutch oven or large heavy-bottomed pot with a tight-fitting lid, heat the canola oil over medium heat. Add the finely diced shallots and “sweat” them for 1 to 2 minutes. You want them to become translucent and soft without browning or developing color. Add the garlic and cook for another minute until fragrant.
- Create the steam base: Pour in the white wine and increase the heat slightly to bring it to a gentle simmer. This liquid will create the steam needed to cook the shellfish.
- Steam the mussels: Add the cleaned and debearded mussels to the pot. Cover the pot tightly with the lid immediately. Steam the mussels for 3 to 4 minutes. Shake the pot occasionally (holding the lid down) to rotate the mussels.
- Discard and serve: Remove the lid. The mussels are done when their shells have popped open wide. Crucial: Using a slotted spoon, remove the mussels from the pot to prevent overcooking. Discard any mussels that have remained shut—do not force them open. Pour the flavorful cooking liquid over the mussels in a serving bowl and serve hot.
Recipe Tips
- Cleaning Mussels: Before cooking, rinse mussels under cold running water. Scrub off any barnacles. The “beard” is the fibrous tuft emerging from the shell; pull it firmly towards the hinge of the shell to remove it.
- The Tap Test: If you find a raw mussel that is slightly open, tap it gently against the counter. If it closes up, it is alive and safe to cook. If it stays open, it is dead; discard it immediately.
- Wine Selection: Use a dry, crisp white wine that you would enjoy drinking. Sauvignon Blanc, Pinot Grigio, or an un-oaked Chardonnay work best. Avoid sweet wines like Riesling or Moscato.
- Don’t Overcook: Mussels cook very quickly. As soon as the majority are open, they are ready. Overcooked mussels shrink and become rubbery and dry.
What To Serve With Bobby Flay Mussels
This dish creates a delicious broth that demands to be soaked up.
- Crusty Baguette: Essential for dipping in the garlicky wine broth.
- French Fries: Make “Moules Frites” by serving with thin, salty fries and mayonnaise.
- Green Salad: A simple vinaigrette salad cuts through the richness.
- Lemon Wedges: A squeeze of fresh lemon brightens the seafood flavor.
How To Store Bobby Flay Mussels Recipe
- Refrigerate: Mussels are best eaten immediately. If you must store leftovers, remove the meat from the shells and store it in the broth in an airtight container in the fridge for up to 1 day.
- Reheat: Gently warm the broth and mussel meat in a saucepan over low heat just until warm. Do not boil, or the texture will suffer.
- Freeze: Freezing cooked mussels is possible but not recommended as the texture can become mushy.
Bobby Flay Mussels Recipe Nutrition Facts
- Calories: 280
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 480mg
- Total Carbohydrates: 12g
- Dietary Fiber: 0g
- Sugar: 2g
- Protein: 20g
Nutrition information is estimated per serving and includes consumption of the broth.
FAQs
While white wine is traditional for a “Marinière” style, you can use red wine for a bolder, heartier flavor profile, often paired with tomatoes. However, for this specific Bobby Flay recipe, white wine provides the intended crispness.
You can substitute the white wine with seafood stock, chicken broth, or even water mixed with a generous squeeze of lemon juice to provide the necessary acidity and steaming liquid.
Before cooking: Discard any with broken shells or those that don’t close when tapped. After cooking: Discard any that have not opened.
Try More Recipes:
- Bobby Flay Thai Red Curry Mussels Recipe
- Bobby Flay Broiled Fisherman’s Platter Recipe
- Bobby Flay Fulton Fish Market Cioppino with Sourdough Croutons Recipe
Bobby Flay Mussels Recipe
Description
This Bobby Flay Mussels Recipe is a masterclass in simplicity, using white wine, shallots, and garlic to steam fresh mussels into a tender, restaurant-quality meal in minutes.
Ingredients
Instructions
- Heat oil in a Dutch oven over medium heat.
- Sweat shallots for 1-2 minutes until translucent; add garlic and cook 1 minute.
- Pour in wine and bring to a simmer.
- Add mussels, cover tightly, and steam for 3-4 minutes until shells open.
- Remove mussels from heat immediately.
- Discard any unopened mussels.
- Serve mussels in a bowl with the hot cooking broth poured over them.
Notes
- Garlic: 6 cloves might seem like a lot, but it mellows out during the sauté and provides the backbone of the broth flavor.
- Servings: 1 pound is typically enough for one hungry person as a main or two people as an appetizer.
- Pot Size: Ensure your pot is large enough so the mussels aren’t stacked too high, which allows them to open easily.
