Recipe courtesy Chef Michael Smith
Ingredients
- 5-6 lbs mussels rinsed well with lots of cold running water
- Choose ONE of the following flavouring groups (option #1)
- 12 oz bottle of your favourite local beer
- 1 onion sliced
- 1 tbsp butter
- OR (option #2)
- 1 cup orange juice
- 1 tbsp curry powder
- Or (option #3)
- 1 cup whatever wine you're drinking
- 1 tbsp mustard
- 1 tsp dried thyme
- 1 tbsp butter
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Wash the mussels very well and discard any that are open and won't close with a bit of gentle finger pressure.
- Pour the liquid and other aromatic ingredients of your choice into a large pot with a tight fitting lid. Stir to combine and bring to a simmer over medium-high heat. Add the mussels and cover with the lid. Shake the pot occasionally and cook until all the mussels have opened, 10 minutes or so.
- Spoon out the mussels into a serving bowl. Strain the remaining liquid to remove any broken shell or lingering sand in it. Serve with the mussels and lots of bread for soaking up the flavourful juice!
