Mussels are great and so versatile. Plus, they cook so quickly that they’re perfect for a weeknight meal. A big pot of mussels and some garlic bread, maybe some roasted veggies on the side and you have a fantastic dinner in under 30 minutes. Just make sure you don’t cook any that stay open after a squeeze or eat any that don’t open after you cook them. I like to put them in a bowl of cold water for a few minutes to get rid of any grit, some people add some flour to make them give up their grit.
Garlic bread is a must to sop up the delicious broth, so just spread some butter mashed together with some chopped garlic over the bread. You can include any chopped green herbs you have lying around too, it makes a nice herbed garlic bread. Bake for a few minutes at 375 until it starts to brown and get crunchy.
Mussels with Garlic, Shallot, and White Wine
1 bag of mussels, about 2 pounds usually, picked over
1 shallot, minced
2 cloves garlic, minced
1/2 cup white wine
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon chopped parsley
Saute the garlic and shallot in the olive oil for a few minutes until softened. Add the mussels and the white wine and cover. Let them steam for about 5-6 minutes until the mussels have all opened. Off the heat, add the butter and parsley and stir through. Serve with the garlic bread for dipping.