Mussels are easy to make once they are rinsed with cold water. Discard any broken shells or opened mussels. Add olive oil to a large pot. Sauté onions/shallots, thyme, and garlic for 2 minutes. Toss in the mussels and add dry white wine, lemon juice, vegetable broth/water enough to cover the bottom of the pot. Some people choose to add a small amount of milk to thicken the broth. Then add butter, pepper, salt, and cover pot. Steam on high heat until the mussels open for 6 -7 minutes, to ensure that the mussels are open. Serve with warm toasted bread and the lovely dry- white wine pictured that goes perfect with mussels, oysters, and rich, soft cheeses. Picpoul de Pinet is a crisp, refreshing wine with a tang of grapefruit and green-apple notes. These wines from France are mostly all sold in this green tall bottle with a Languedoc cross embossed on the top of the bottle. For all the beauty and great taste; its inexpensive as well.
What a fantastic combo – simply delicious. I like to eat this with some Italian bread for the ultimate dunking of the bread in sauce. Wow !
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It is the ultimate way of enjoying the sauce, especially with the added wine. It makes it complete.
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That looks so good
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Mussels are good anytime. I can eat them until there’s no more left and crave for more.
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Mussels are good anytime!!!
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Very Good!
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