How to cook mussels on stove

Sarah Anne Ward for The New York Times. Manhattan to the south and west. As a subscriber, you have 10 how to cook mussels on stove recipes to give each month.

Anyone can view them – even nonsubscribers. Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. Clams that fail to open after 15 to 20 minutes should be discarded. Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside.

Remove clams from shells, and set those aside as well. Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside. Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes.