Forty years ago I took a French cooking class.

This was one of the recipes but of course I changed it a little.

First of all I used frozen mussels. They are clean, tender and have to be cooked frozen.

I was so surprised they are so good and I didnt have to clean them.

So when I come home starving I can have these cooked in ten minutes.

4 pounds of frozen mussels

8 tablespoons butter

One large chopped shallot

4 cloves diced garlic

1/2 cup chopped parsley

1/2 teaspoon salt

one teaspoon black pepper

2 cups white wine

One heaping teaspoon powdered chicken bouillon

Melt the butter in a large stock pot

Add the shallots and garlic

Cook till they are just soft

Add the frozen mussels, salt, pepper, bouillon and wine

Stir everything together

Bring to a boil and cover for six  to ten minutes

The mussels should open and the shallots and garlic pieces will get into every mussel

Add the chopped fresh parsley

Thats it.

Serve with big pieces of fresh bread, a fork and spoon.

The broth is so delicious you have to drink it.

This is a great make ahead recipe.

Cook it at five and serve it at seven. Keep it warm on the stove.

Make sure to never eat any unopened mussels. Just throw them out.

This serves four happy people

Published by cmangoff

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