Ever since I studied abroad in La Rochelle, France where I had Moules Frites (mussels with fries) for the first time, mussels have had a special place in my heart. It reminds me of my time in France and it never occurred to me how simple it is to prepare mussels.
1 pound mussels
2 tablespoons flour
4 tablespoons unsalted butter
2 minced shallots
2 garlic cloves
4 tablespoons minced parsley
1 1/2 teaspoon crushed red pepper
1 cup dry white wine
Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand or dirt. Then, scrub the mussels and pull the beards off. Be sure to discard any mussels that are open.
In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic; cook for 3-4 minutes and until translucent. Add 2 tablespoons of parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.
Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times; this will make sure the mussels at the bottom don’t burn. You’ll know when the mussels are done when they’re all open. Throw away any mussels that don’t open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread or fries!
Source: A Cozy Kitchen