Classic Steamed Mussels with Buttered Crusty Bread
This one’s easy as all get-out (well, mostly) and a real crowd pleaser. The ‘mostly’ refers to de-bearding the mussels which can take some time. Otherwise a snap.
In a pot or dutch oven, lightly sauté chopped shallot and garlic in a nice pour of olive oil and a good knob of butter. De-beard your mussels while this cooks for a bit over low heat – no browning. Then a good pour of white wine and a handful of seeded chopped plum tomatoes. You could also add cream now, which is traditional. I skipped to keep it a touch lighter, we didn’t miss it. Mussels in – steam until just opened. Turn the whole thing into a bowl and garnish with a good throw of chopped parsley.
Serve with a nice crusty bread slathered with some good European butter. And bring an extra bowl to the table for the shells.