Mussels are so easy to cook and the prep and cooking time is so short. So if you are short of time this Friday I suggest that you get yourselves some fresh mussels. Also steaming mussels are so good in this cold weather!
When cleaning the mussels I learned from a chef to first put the mussels in the sink with flour. The mussels will open up to “eat” so all the sand and dirt will come right out. After 5 minutes rinse in cold water.
For the cooking liquid; cut up one onion, 2-4 garlic cloves. Toss into a big pot and add white wine, cream and vegetable stock. I also add the stalks of fresh parsley, the leaves I cut over the mussels once done. Bring it all to a boil. Add mussels and cover. Bring back to boil and then simmer under lid for about 5 minutes, the mussels should then have open.
Cut over some fresh parsley over the mussels. Either serve from pot or divide up in bowls. Discard any mussels that haven’t open.
Beer or a dry white wine is a good choice for mussels. And you also want some bread to dip in the good broth that comes along.
Remember Life is too short to not eat and drink well!