Mussels - Classic French
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Ingredients:
- 1 1/2 pounds mussels, live
- 2 Tablespoons butter
- 1/2 cup shallots, chopped
- 4 cloves garlic, minced
- 3/4 cup tomatoes, diced
- 1/2 cup white wine, dry
- 1 Tablespoon lemon juice
- lemon zest
- salt and fresh pepper to taste
Directions:
- Rinse the mussels briefly in fresh water and discard any dead mussels - dead mussels will be stuck in an open position.
- Prep your mussels before cooking by pulling off the 'beard' - the threads they use to attach themselves to rocks and ropes - by pulling toward the hinge and away from the shell.
- Add 2 tbsp butter to a saute pan.
- Add 1/2 c chopped shallots and 4 minced garlic cloves; stir 2-3 minutes.
- Add 3/4 c diced tomatoes, stir 2 minutes.
- Add 1/2 c dry white wine, zest of one lemon and 1 tbsp lemon juice, stir.
- Add the mussels and cover for 3 minutes to steam. Stir and cover again for 2-3 minutes.
- Season with salt, pepper and chopped parsley. Also enjoyed best with a crusty French baguette.