Mussels are a wonderful shellfish delicacy similar to clams and other such shellfish varieties. At Keys Fisheries we select the highest quality mussels for our valued clientele.
We love to share the recipes for some of our seafood dishes that we serve as specials in our retail restaurant. Have a look at the following mussels recipes.
- 5 lbs. Fresh Mussels (not Frozen)
- 3 sticks of Sweet Butter
- 1 bottle Dry French Wine
- 5 large Onions
- 1 bunch Celery Hearts, plus 2 large roots chopped
- 1 bag Carrots, Peeled and Chopped
- 1 bunch Leeks, Chopped
- 1 bunch Fresh Parsley, Chopped
- 1 pkg of Garlic, Peeled and Crushed
- 2 tbsp. Rosemary, Crushed
- 1 1/2 tbsp. Anise, crushed
- 2 tbsp. Sweet Basil
- 3 tbsp. Poultry Seasoning
- Salt & Pepper to Taste
- 1 pint Half and Half
Melt butter in Dutch over pan and saute onions, celery, carrot, leeks and garlic until soft. Add wine, parsley, spices and half and half. Simmer on low heat for 1 hour.
Clean and rinse Mussels. Cultivated mussels are the best, if available. If you are using sea harvested Mussels, make sure to remove the beards. The beards are the seaweed looking item that sticks out form the closed shell. Simply grab hold, removing it by moving it left to right.
In a separate large pot, add about 3 cups of hot sauce and 1 pound of Mussels. Place lid on pot, and simmer until the Mussels open. Stir sauce through Mussels once or twice while cooking to allow sauce to penetrate Mussels as they are opening.
Serve Mussels and sauce in large bowls. We serve Mussels with Garlic Bread and a dessert. It is a great meal!