Steamed Mussels

Directions

1. 1
   Add oil to a saucepan big enough to hold all the mussels; turn heat to medium.
2. 2
   A minute later, add in the onion and garlic; cook, stirring occasionally, until the onion begins to soften, 5 minutes.
3. 3
   Add in the tomato, and increase heat a bit; cook for 5 minutes more, until the tomato begins to break up.
4. 4
   Add the mussels; increase heat to high, and cover the pot.
5. 5
   Cook, shaking the pot occasionally, until they all open, about 10 minutes; turn the heat off.
6. 6
   Scoop the mussels into a serving bowl; strain the accumulated liquid through a fine strainerpreferably one lined with cheeseclothand pour it over the mussels.
7. 7
   Garnish with parsley and serve with lemon wedges.
8. 8
   *Steamed Mussels, French Stylesubstitute butter for the oil and use 2 or 3 chopped shallots in place of the onion; the garlic is optional; omit the tomato and lemon; proceed as directed, adding 1/2 cup white wine to the pot just before adding the mussels; if you like, you can finish the sauce with 1/2 cup heavy cream.
9. 9
   *Steamed Mussels, East Asian Stylesubstitute peanut or canola oil for the olive oil and 1/4 cup chopped scallion for the onions; add 1 tablespoon peeled and minced fresh ginger along with the garlic and proceed as directed, omitting the tomato and lemon; add 1 tablespoon soy sauce to the liquid after cooking and serve with lime wedges.
10. 10
    *Steamed Mussels, Thai Styleomit the oil, onion, tomato, lemon, and parsley; combine the mussels in a pot with the garlic, 2 lemongrass stalks, bruised with the back of a knife and roughly chopped, 1/2 cup roughly chopped fresh Thai basil leaves, 1 small fresh or dried chile, the juice of 1 lime, and 1 tablespoon nam pla; steam as in step 2, then strain as in step 3; garnish mussels with more Thai basil and a squeeze of fresh lime.