Mussels recipe and storage

[gouligann]

Shuck them open, wash them off if you find them too salty, lay them on a cookie sheet, put a bit of butter on each one, a little minced garlic and some grated cheddar cheese over top.
Broil them until the cheese is slightly bubbling. Too yummy!

[snowmountains]

Cooked 2+ pounds of mussels today the Chef Jean Pierre way. I had only red wine, wonder if white wine would be better? Also, the mussels were not so plump. They are really small, though the shells were big. Maybe it's the mussels' fault, not my cooking fault?

[nmnita]

Well if you live in the middle part of our country, you really have no choice but to buy them frozen and I get them at Sam's, already to eat,except for heating and shelling. They come in a double pack,with a lemon, herb sause...I know, this is cheating, but it is the only way we can have them. That is one of the things i miss about living on the coast; fresh seafood of any kind.

[Bert Peters]

Simply French Mussels Dijon
• 1 tablespoon diced shallots
• 1 tablespoon chopped garlic
• Butter
• 2 cups of heavy cream
• 1 cup of dry white wine
• 3 tablespoon Dijon mustard
• 1 pound cleaned high quality mussels
• Chopped herbs
• Kosher salt and freshly ground black pepper, to taste
Brown the shallots and garlic in butter. Add the cream, wine and mustard and reduce slightly. Add the mussels, cover and reduce until the mussels have opened. Place the mussels in a terrine and top with the Dijon sauce. Garnish with the chopped herbs, season with salt and pepper, and serve with baguettes.



Thank me later.

[PennyLane2]

Originally Posted by ssww

Cooked 2+ pounds of mussels today the Chef Jean Pierre way. I had only red wine, wonder if white wine would be better? Also, the mussels were not so plump. They are really small, though the shells were big. Maybe it's the mussels' fault, not my cooking fault?

Try white next time. I think you'll like it better.