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Mussels are a wonderfully sustainable seafood. They are plentiful, reproduce quickly, and improve the water quality by filtering it through their bodies. Not only that, they’re also inexpensive and absolutely delicious cooked in this rich and aromatic broth of white wine, chipotles, and crema. If you want your dish to be spicy, blend whole chipotles from the can with crème fraîche. For less heat, use only the adobo sauce from the can of chipotles.
If you’ve never cooked mussels before because they seem fancy or you assume they’d be difficult to cook, you’re in for a happy surprise. They couldn’t be simpler or quicker to make. Just be sure to wash them well. Use an abrasive sponge to scrub off their beards, the little tendrils by which they were attached to the rocks. As soon as mussels are done cooking, they open up. That’s when you remove them from the heat. This should take only a couple of minutes. For an extra pop of flavor, serve with warm garlic toast.
Reprinted with permission from My Mexico City Kitchen by Gabriela Camara
Copyright 2019 Ten Speed Press
Heat the oil in a large heavy-bottom stockpot over medium-high heat until it’s shimmering but not smoking. Add the shallots and cook until they’re translucent but not browned.
Add the salt, then add the garlic and sauté for just 1 minute, until you can smell it. Add the wine, bring to a boil, and let boil for about 2 minutes before adding the stock.
Return to a boil, add the mussels, and cover the pot. As soon as the majority of the mussels open, which should take only a few minutes, turn off the heat. Any mussels that don’t open should be discarded.
Combine the crème fraîche and adobo or chipotles in a small bowl. Stir the chipotle mixture into the broth.
Serve the mussels immediately in individual bowls, dividing the sauce evenly over the mussels. Garnish each portion with a scattering of parsley. Enjoy with a hunk of bread.
