Shallot and Herbed Mussels (with Fries!)

Mussels and fries. Need I say more? This classic combo, a staple for so many restaurants, is so easy to put together at home… and dare I say better? Mussels – like scallop and shrimp – often get a bad rep as being finicky, but they are incredibly easy to put together and so flavourful that you don’t need much extra fuss to turn them into a satisfying meal. As long as you have ready-to-go, mussels, this is a really feasible everyday meal. I love the classic when it comes to mussels – a little white wine, some sweet shallots and a sprinkling of fresh herbs. I do occasionally branch out with curry or creamy flavoured mussels but this is a simple go-to.

A few words of wisdom when it comes to mussels:
– make sure your mussels are as fresh as can be
– before cooking, make sure all mussels are tightly shut. Close the ones that aren’t and make sure they stay shut; discard those who won’t stay closed
– remove any beard by tightly pulling on the thread
– once cooked, only eat the mussels that have opened; discard any closed ones

Shallot and Herbed Mussels
Serves 2

3lb mussels
2 tsp olive oil
2 shallots, diced
2 garlic cloves, minced
4 sprigs of thyme
Salt and pepper
1 1/2 cups white wine

In a large stockpot on medium heat, add olive oil, shallots, garlic and thyme. Saute for 2 minutes, stirring.

Add mussels and wine; stir. Cover and cook for 4-5 minutes, shaking the pot once or twice to help the mussels open. Serve with your favourite crispy fries. Enjoy!

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Anonymous

September 28, 2012 at 5:04 pm (12 years ago)

I know what’s for dinner tonight!