Mussels - Classic French
Mussels - Classic French
Mussels - Classic French
ID: 510 



  1. Rinse the mussels briefly in fresh water and discard any dead mussels - dead mussels will be stuck in an open position.
  2. 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.
  3. Add 2 tbsp butter to a saute pan.
  4. Add 1/2 c chopped shallots and 4 minced garlic cloves; stir 2-3 minutes.
  5. Add 3/4 c diced tomatoes, stir 2 minutes.
  6. Add 1/2 c dry white wine, zest of one lemon and 1 tbsp lemon juice, stir.
  7. Add the mussels and cover for 3 minutes to steam. Stir and cover again for 2-3 minutes.
  8. Season with salt, pepper and chopped parsley. Also enjoyed best with a crusty French baguette.