This recipe is so easy....for 2 people (if it is a meal) or 4-6 if a starter:
2lb mussels (prefer mussels from cold water, like Prince Edward Island and the smaller the better!! They'll be tender.)
3 shallots (2 small onions) - finely chopped
3-4 cloves garlic - finely chopped
1/2 bottle of dry white wine (buy a good bottle - you'll be drinking the rest later; we used a dry rose' wine today, it works just as well!)
2 Tablespoons Butter
2 Tablespoons EVOO (extra virgin olive oil)
Parsley (chopped) for garnish (optional)
BEGIN:
Place the mussels in a large bowl and rinse several times (at least 4) in cold, cold water. With each rinse, inspect the mussels for little thread-like "beards"; pull them off. (nimble little fingers work best!) After the final rinse, have the mussels sit in the bowl with a bit of cold water and place in 'fridge.
Now, chop the shallots (onions) and garlic. Set aside.
In a large saute or fry pan with a tight fitting lid add the oil and butter. On medium-low heat add the shallots and garlic and cook down.
When the shallots/onion/garlic are tender, add the mussels. Toss about very well.
Add the 1/2 bottle of wine and cover.
Simmer 10-20 minutes or until the mussels have opened.
Serve up and enjoy! Wasn't that easy?
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