ig enough to handle the mussels on at medium heat. Swirl
dd more garlic.
Steam mussels until open. Pour sauce over
When you bring your mussels home from the market, discard
b>mussels open raw , this is what makes the taste of this recipe
recipe may be done ahead to this point. Refrigerate broth and mussels
about 7 minutes. Add the mussels, cover and cook, shaking the
lemon juice, salt (go lightly mussels have a salty quality) and
efore cooking ~.
Give the mussels a good scrub and rinse
Soak mussels in a bowl of fresh
50\u00b0F
Pick all mussels, tap all the opened ones
Scrub mussels with a brush, remove beards (
tringy beards. Chuck out any mussels that are damaged in any
ll ingred except mussels for 2 minutes. Add mussels, cover pot and
Place mussels in bowl and cover with
minutes. Add mussels and cook, covered, until mussels start to open
Steam open the mussels. Put them in a
big enough to steam the mussels) and melt the butter over
Steam open the mussels. Put them in a deep
00b0F (200\u00b0C).
Put mussels, pilsner and cream in a
o a simmer. Add the mussels and parsley, cover and steam