Briny slips of goodness tipped into your mouth, chased by a dunk of crusty bread into sinfully delicious sauce.
Yeah, they're that good.
And yeah, they really are that easy.
Watch me make them for the very first time. Are there tweaks I'll do next time? Yes. Am I glad I've got that first one under my belt?
(makes enough for 2 people)
2 lbs mussels, debearded if wild
1 c white wine
1-2 shallots, minced
4+ cloves garlic, pressed or minced
1 bay leaf
4 TBS butter
(note – next time I will sauté the shallots and garlic in a TBS or so of butter first, then add the wine to simmer.)
1. Bring wine, shallots, garlic, and bay leaf to a simmer in a saucepan with a tight-fitting lid.
2. Simmer for 2-3 minutes, to blend flavors
3. Add in mussels, stir to combine, and cover tightly.
4. Cook for 3-6 minutes, depending on the size of the mussels. They’re ready when they open!
5. Remove mussels from pan, leaving the juice behind, and stir in butter, swirling to melt.
6. Pour sauce over mussels and serve.