Love, love, love mussels.

This is so easy it is a shame I don’t make them more often.

This recipe is for six people so size it down if you are cooking for less.

Ten pounds of fresh mussels

2 1/2 cups white wine

2 chicken bouillon cubes

12 tablespoons of butter

One large diced onion

6 cloves diced garlic

3 diced shallots

1/2 teaspoon salt

1/2 teaspoon black pepper

One cup of fresh chopped parsley.

Wash and take the hairy beards off the mussels.

Throw out any mussels that are open and won’t close.

Place them in a bowl with a couple of tablespoons of salt for about 30 minutes.

Rinse the mussels and place in a big pot with the wine and chicken cubes.

Bring to a boil and then cover for about 8 to 10 minutes or until the mussels are open.

With a slotted spoon put the mussels into a big bowl.

Melt the butter in a skillet and add the onions, garlic and shallots.

Season with the salt and pepper.

Cook till everything is soft but not brown.

Take seven or eight cups of the wine broth and add to the butter and onion mixture.

Make sure you don’t take from the bottom of the pot because there could be some sand and you don’t want any.

Carefully pour  the onion and wine mixture over the mussels.

Add the fresh parsley.

Serve with a nice crusty bread to dunk in the broth.

This is a delicious meal or great appetizer.

Published by cmangoff

View all posts by cmangoff