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The best mussels These are actually better than many mussels I have eaten at the restaurant. dollop of butter stainless steel sugar bowl 2 finely chopped shallots 2 finely chopped garlic cloves (or more) 2 cup dry white wine sprig parsley, chopped a network mussels salt and pepper First: do what you always do with shells, ie check that the shell is completely, that it is closed or closing when you tap it. Rinse them and pick away barbels. This is what takes the longest time. Melt the butter stainless steel sugar bowl in a customizable pan and sauté onion and garlic until it becomes shiny. Add the wine and parsley and bring to a boil. Keep in shells. Let stand for about 6 minutes or until the mussels stainless steel sugar bowl have opened. Drain the mussels and discard any that have not opened. Bring into force (with a dash of cream if desired) and pour over the mussels. Serve with good bread (for example, Open bakery stainless steel sugar bowl lovely bright sourdough bread) and butter (or aioli or mayonnaise curry for that matter, if you feel like it). ((This recipe stainless steel sugar bowl can also use the cockles, but they need enough not to cook quite as long. I've never tried razor shells or other more exotic shells, but it would not surprise me if it tastes just fine there too.))
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