Prep 1 hr
Cook 8 mins
Sometimes the simplest recipes are the best. This is my favorite way to have mussels, with the exception of Fra Diavolo, and it's a lot easier and can be used as an appetizer or the main event, Be sure to have plenty of bread on hand to soak up the delicious juices, too, unless, of course, you're going the obvious route and serving over pasta. Both linguine and fettucini work great here. (NOTE: Prep time does not include trimming the beards.)
- 4 1⁄2 lbs mussels (in their shells)
- 1 1⁄4 cups dry white wine
- 6 large shallots, peeled and finely chopped
- ground black pepper, to taste
- bouquet garni
- Remove any beards from the mussels (oh, and don't use any with cracked shells or that are already open, as they can make you sick). Soak them in cold water for about an hour, changing the water frequently.
- In a Dutch oven, mix together all of the ingredients but the mussels. Boil over medium-high head for a couple of minutes, then add the mussels and cook, covered, for about five minutes (or until the mussels open), shaking the Dutch oven frequently.
- With a slotted spoon, serve out the mussels in bowls, then divide the liquid evenly among the bowls. Serve immediately.