Simple Butter Mussels

Mussels are apparently the poor man’s food of shellfish, cheap and easily available. I haven’t had them in awhile and tonight, I made a little bit of it with some pasta.

So far, the best way I know to do mussels is to steam them. And contrary to popular belief, Sarah read somewhere that all properly-cooked mussels can be eaten, whether or not they open during the cooking process. No clue how true that is though.

Disclaimer: Consume unopened cooked mussels AT YOUR OWN RISK.

Simple Butter Mussels

  1. Bring a pot with water about half a centimetre deep to the boil.
  2. Toss the clean scrubbed mussels in and add a splash of dry white wine. Then, put the lid on. Mussels cook really quickly so keep them in check.
  3. Remove cooked-open mussels to a bowl at once. After about a maximum of 8 minutes, remove all.
  4. DO NOT throw the remaining mussel liquor away! Melt in a small knob of salted butter and drizzle over the bowl of cooked shellfish.
  5. Sneak a happy smile, or shed happy tears.

Mussels are lovely with garlic and a little bit of chilli. So I think Aglio Olio is the perfect carbohydrate match.

Simple cooking, at it’s best.

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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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