mussels recipe

Here’s the thing. Cook them in a pint or so of liquid for no more than 5 minutes. Eat the ones that open. Chuck the ones that stay closed.

For flavour, try tossing a couple of chopped cloves of garlic and a couple of chopped shallots into a pint or so of white wine. When it’s boiling, throw in the mussels. Take them out after 5 minutes. Throw some butter — maybe some cream too — and some chopped parsley into the stock and reduce a little. Serve the mussels in a big bowl, through over the sauce, dip chunks of French bread into the sauce once you have finished off the mussels. That’s moules mariniere (I think).