French Mussels- To Print

French Mussels

1 medium yellow onion
1 clove garlic
2 Tbsp. freshly chopped parsley ( Italian or curly)
1 1/2 cup dry white cooking wine
2 Tbsp. butter
4 lbs. Mussels

Crush Garlic and dice onions heat butter in large skillet or pot, then sauté until onions are clear.

When preparing your mussels take a couple of minutes to rinse in water and pull off the “beards”.  The beard is the sea grass that the mussel still has attached.  It’s not hard to remove.  Also, check to be sure that your mussels are still alive. -Yes, alive.  If you have mussels that are open and that do not close when bumped or moved, remove them from your cooking.  Live mussels will close tightly.  Once cooked they open.  It isn’t uncommon to have a few mussels that do not open in the steaming process. Do not eat, discard with shells.  They were not alive when they went in the pot.   Mussel with “beard” below.

Once the onions are transparent ad the wine, turn up the heat and bring to a boil.  Next ad the mussels, over and steam 3 – 5 minutes until open.   DO NOT OVER COOK   Remove from heat and serve.
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