Last weekend I was shopping at Wegmans and I noticed that mussles were on sale. When we lived in Marblehead, MA one of our favorite dinners to share were PEI mussles but I had never prepared them at home before. So when the nice man in the fish department told me that it would be so easy with cook, I decideed to go for it. Boy am I glad I did!
Classic French Mussels
adapted from Hank Shaw
2 pounds live mussels
1 tablespoon unsalted butter
1 shallot, chopped
2 cloves garlic
3/4 cup white wine
Scrub and debeard the mussels. The "beard" is the fibrous hairy thing hanging from one side of the tasty bivalve. Pull it off with a side-to-side motion. Luckily our mussels, from Wegamans, were already debearded.
Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid; I used a large saute pan. Saute the shallot until it is soft but not browned. Then add the garlic cloves.
Add the white wine and bring it to a boil. Once sauce is boiling add the mussels. If possible, keep them in one layer.
Cover the pot and let the mussels steam for 3-8 minutes. After three minutes, check the mussels; many should be open. You want them all open, but some will do this faster than others.
As soon as most of the mussels are open, turn off the heat. Cover for a minute while you prepare bowls and plates.
Spoon out plenty of mussels and broth, which should be briny enough to not need any more salt.
Throw out any mussels that did not open!
Serve with crusty bread for dipping. Enjoy!!!