When I think of New Year’s Celebrations, I think of seafood!
The past few years our family has made the tradition of heading to Harmons Grocery on New Year’s Eve during their Seafood Frenzy. Every December 31st Harmons Grocery stores have their New Year’s Eve Seafood Frenzy that I look forward to every year! They have all things Seafood from 9 am to 6 pm, and there are demos, giveaways, and my favorite is the samples! They have some amazing seafood to sample and purchase, and it is flown in fresh!
We usually go a little crazy and buy a little of everything to bring home to sample as our New Year’s Feast!
A favorite in my family is Mussels! We always grab a few pounds of mussels to add to our feast. Mussels really are so tasty, and I feel like they often get over looked as a seafood favorite, and perhaps it is because maybe people aren’t aware of how to prepare them. I love to prepare them with lots of butter, garlic, shallots, and a little white wine, and I’m excited to partner with Harmons Grocery to share with you my favorite recipe using Mussels! Mussels remind me a lot of the time I spent in France growing up and while on study abroad, so I think that is why I’ll always have a place in my heart, and stomach for them!
One of the things I love most about Harmons Grocery is their Seafood department. In Utah, good fresh seafood can be hard to come by, but Harmons has such high standards when it comes to quality fresh seafood, that I know that I am in good hands. Their fish and is so fresh, and their shrimp is hands down the best around, especially with their homemade cocktail sauce!
Mussels with Garlic, Shallots, in a White Wine Sauce
3 pounds Fresh Mussels (make sure the shell is still closed, that is how you tell they are still fresh)
2 tablespoons good quality butter (salted)
2 tablespoons good quality extra virgin olive oil
1 cup of diced shallots
7-8 cloves of fresh garlic, minced
5 tablespoons fresh parsley, chopped
1/2 cup white wine
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.
In a large skillet over medium low heat, melt the butter and add the olive oil.
Sweat the shallots until they start to get tender for about 5 minutes. Add the minced garlic, and cook for three more minutes. Add the clean drained mussels and white to the pan, and turn the heat up to medium to medium high and cover it with a lid. Cook for about 8-10 minutes stir occasionally and cook until the shells have opened, top with fresh parsley. (discard any that the shells have not opened).
Serve immediately with a freshly sliced baguette or this recipe is great over angel hair pasta with the white wine sauce!
I hope this provides you a little inspiration for something to serve on New Year’s Eve! And, if you’re not a seafood fan or even a mussels novice, give it a try! I know you’ll love it!
This post is sponsored by Harmons Grocery, your neighborhood grocery store.
All photos by me.