Mmm... I Love Mussels...

So glad to be feeling better, and didn't waste any time to start eating anything I want again :). And tonight, I want mussels!! As an appetizer or main, this fabulous classic recipe is seriously one of the quickest and overly delicious shellfish dishes ever to make! Bring a jazzed up wine-based broth to a boil, add mussels and cover; and cook until they open... That's it, that's all.. now let's eat!

Mussels in White Wine and Garlic

3 lbs. live mussels
1 Tbsp. butter
1 Tbsp. olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped 

1 leek, white parts only, chopped
1 cup dry white wine
1/4 cup fresh herbs, such as flat-leaf parsley, chervil or dill, chopped 

ground black pepper to taste

lemon wedges for splashing

Cook's NOTE: I find the resulting cooking broth very flavourful and perfectly salted by the mussel's natural juices. Add salt at the very end if needed after tasting the broth first.

Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard. TIP: Any open mussels that do not close when you press their shells a few times are dead, and you should discard them. Choose wisely if you can buy them separately at the store.

Scrubbing shells well with a brush. Had to take photo with other hand here :)

In a skillet or large stockpot set over medium heat, sauté shallots, garlic and leeks in butter and oil for two minutes until fragrant. Add wine and simmer five minutes, then add mussels.

Cover, and increase heat to high. Cook until all mussels are open, about five minutes. Stir in herbs and remove from heat. Place onto serving dish, or individual bowls. Grind a little black pepper and splash with lemon juice. Serve immediately. 

Serve with hunky pieces of bread to sop and mop up the wonderful savoury cooking juices. We also had some soft cheese, foie gras pâté and spinach salad to round out dinner.. even a bottle of white to make it a gourmet affair with good food and good wine. TIP: My Montreal ex-colleague showed me this cool eating trick. Save one mussel shell after eating its meat, and use it as a pincer to pick out and devour the rest of your mussels. Enjoy!