Mussels are quick-cooking, inexpensive, and party-friendly.
, chopped tomatoes in their juice, or maybe even a bit of booze? Adding a bracingly dry white wine or a crisp lager to your pot will infuse the shellfish with flavor—not to mention help create a pool of sauce to be poured all over the mussels. Whatever liquid you choose, it will add and carry flavor from your aromatics into the mussels.Once you've cooked the aromatics and added the liquid and mussels, things happen fast.
Check for any that refused to open, fish them out, and discard. Unopened mussels were dead from the start, and are unsafe to eat. All mussels need to be gently pried open to eat, but if the shell is so tightly closed you need a crowbar, it means that one is no good.You're almost there! The only step left is to finish the sauce with a knob of butter and a shower of fresh herbs.
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