Steaming a pot of shellfish is actually quite simple—and quick. It requires just a small amount of aromatic liquid, such as the wine used in the recipe below, which imparts flavor to the shellfish while also mixing with the flavorful liquid released from the shellfish, resulting in a delicious broth. And the shells serve as a “steamer basket,” keeping the shellfish from being submerged in the liquid. A dry white wine is used as the steaming liquid; other good choices would be beer or water (you could even forgo adding liquid and steam the mussels in a covered pot until they open, as they have enough liquid in their shells, then sprinkle with salt and pepper). Here some aromatics are sautéed before the liquid is added to enhance its flavor before adding the mussels. In Belgium and France, mussels are traditionally accompanied by piping hot French Fries (page 333), but a crusty loaf of bread is always welcome.

　　

Ingredients

Serves 4

　　3 pounds fresh mussels

　　1 large pinch of saffron (about 30 threads)

　　3/4 cup dry white wine

　　2 tablespoons unsalted butter

　　2 medium shallots, thinly sliced (about 1/2 cup)

　　2 garlic cloves, thinly sliced

　　Coarse salt and freshly ground pepper

　　2 medium tomatoes, coarsely chopped (about 2 cups)

　　1/4 cup coarsely chopped fresh flat-leaf parsley

　　

Step 1

Clean and debeard mussels Holding mussels under cool running water, scrub with a stiff sponge (or vegetable brush); then debeard: Grip the tough fibers extending from shell and pull to remove (discard beards).

　　

Step 2

Prepare cooking liquid Steep the saffron in the wine for 10 minutes. (Saffron is soluble in water, not fat, so it won’t release its color or flavor if added directly to the butter.) Meanwhile, melt the butter over medium-high heat in a shallow stockpot. Once it’s foamy, add the shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep the garlic from scorching. Pour in the wine and saffron, then add the tomatoes and return to a simmer, stirring once or twice.

　　

Step 3

Steam mussels Add the mussels and cover tightly. Cook until all the mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. (If using wild mussels, strain broth through a cheeseclothlined sieve to remove any sand, if necessary.) Taste the broth and season with salt and pepper.

　　

Step 4

Serve Sprinkle with parsley before ladling the mussels and broth into bowls.

　　

Ingredients

Step 5

Wild mussels will have a more pronounced taste than farmed mussels, but can be more challenging to clean (they are worth the extra effort). When buying, avoid those with cracked shells or a strong odor. It’s best to buy mussels the day you plan to cook them; store on a damp cloth in the refrigerator, in a covered container.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.