Mussels with cumin and garlic
These succulent mussels are bathed in a fragrant broth of toasted cumin seeds, aromatic garlic, and crisp white wine. It is a sophisticated yet incredibly simple dish that brings the bold, earthy flavors of the Mediterranean coast straight to your dinner table.
Prep
15m
Cook
10m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 lbs 900 g | Fresh mussels, cleaned and debearded |
| 2 tbsp 30 ml | Extra virgin olive oil |
| 4 cloves 20 g | Garlic cloves, minced |
| 1.5 tsp 3 g | Whole cumin seeds |
| 0.5 cup 120 ml | Dry white wine |
| 2 tbsp 28 g | Unsalted butter |
| 0.25 cup 15 g | Fresh flat-leaf parsley, chopped |
| 0.5 tsp 1 g | Red pepper flakes |
| 1 whole 1 piece | Lemon wedges |
2 Method
Step 1. Rinse the mussels thoroughly under cold running water. Scrub away any grit and pull off the 'beard' (the hairy bit sticking out of the shell). Discard any mussels that are cracked or remain open when tapped.
Step 2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the cumin seeds and toast for about 30-60 seconds until they become fragrant and start to dance in the oil.
Step 3. Add the minced garlic and red pepper flakes to the pot. Sauté for another 1 minute, being careful not to brown or burn the garlic.
Step 4. Pour in the white wine and increase the heat to medium-high to bring the liquid to a simmer.
Step 5. Add the mussels to the pot in an even layer. Cover tightly with a lid and steam for 5 to 7 minutes, shaking the pot occasionally, until the shells have opened.
Step 6. Remove the lid and discard any mussels that did not open. Stir in the cold butter and chopped parsley, allowing the butter to melt into the wine sauce to create a silky emulsion.
Step 7. Transfer the mussels and the aromatic broth to a large serving bowl. Serve immediately with fresh lemon wedges and crusty bread for dipping.
💡 Chef's Tips
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Always use a dry white wine you would actually drink, such as Sauvignon Blanc or Pinot Grigio.
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Don't overcook the mussels; as soon as the majority are open, they are done. Overcooking leads to a rubbery texture.
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Toasting whole cumin seeds provides a much deeper, nuttier flavor than using ground cumin.
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If you want a thicker sauce, whisk a teaspoon of flour into the butter before adding it to the pot.
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