How to Cook Mussels!

Mussels are one of my favorite things to make when I crave a simple seafood dish, as long as they are fresh and of the very best quality. Simple and delicious, they are an almost sexy dish to prepare, and its easy for even the most basic home cook. Just as important as the mussels are having a good, crisp and very cold glass of Muscadet to go with them. Mussels are very easy to prepare, but often times I think people are scared to make them at home because they aren't sure if they are getting fresh mussels, or cooking the correctly.

With the following steps, you will make a mussels appetizer that will make any food critic happy. Sometimes the simplest things in life are truly the best.

Inexpensive Muscadet is an amazing pairing with mussels. Normally I would remove the price sticker from a bottle before serving it, but I wanted to show everyone that a really good wine doesn't have to break the bank.

Super sexy mussels cooked in white wine, shallots, garlic, and parsley.

Remove the mussels from the pan with a slotted spoon into a bowl. Cover with the sauce from the pan. Serve hot, with cold glasses of the Muscadet wine. Enjoy!

Add the mussels to the pan. Stir, and cover. Cook over medium heat until all the mussels have opened. Add some chopped parsley, and mix well.

Open up that Muscadet you bought, and drink a glass. Add 1/2 cup or so of the wine to the pan, and stir until the whole thing looks creamy. Add 2 tablespoons of water, and stir. Bring to a simmer.

This is what the sauce should start to look like. Add 2 tablespoons more of butter, and melt over medium heat, constantly stirring.

In a large pan (we call it a rondeau) add 1 tablespoon of butter, and melt over low heat. Mince one large shallot, and add to the pan. Add 3 cloves garlic, minced. Add a few parsley stems, about 1 to 2" long, and reserve the parlsey leaves. (mince these, as you will add them later). Sweat the shallots, garlic and parlsey stems over medium heat, until soft.

Start with 2 lbs. of mussels, fresh and clean. Check for freshness by appearance, all the mussels are closed, and there is a clean, sea smell. Anything that smells fishy is bad. Clean the mussels in cold water, removing any debris, or "beards" on the mussels. Set aside, and cover with a damp paper towel.