-
1
Put the oil in a saucepan large enough to hold all the mussels and turn the heat to medium.
-
2
A minute later, add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, 5 minutes.
-
3
Add the tomato, if using, and raise the heat a bit; cook for 5 minutes more, until the tomato begins to break up.
-
4
Add the mussels, turn the heat to high, and cover the pot.
-
5
Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes.
-
6
Turn off the heat.
-
7
Scoop the mussels into a serving bowl.
-
8
Strain the accumulated liquid through a fine strainerpreferably one lined with cheeseclothand pour it over the mussels.
-
9
Garnish with parsley and serve with the lemon wedges.
-
10
Substitute butter for the oil and use 2 or 3 chopped shallots in place of the onion.
-
11
The garlic is optional; omit the tomato and lemon.
-
12
Proceed as directed, adding 1/2 cup white wine to the pot just before adding the mussels.
-
13
If you like, you can finish the sauce with 1/2 cup heavy cream.
-
14
Substitute peanut or canola oil for the olive oil and 1/4 cup chopped scallion for the onion; add 1 tablespoon peeled and minced fresh ginger along with the garlic and proceed as directed, omitting the tomato and lemon.
-
15
Add 1 tablespoon soy sauce to the liquid after cooking and serve with lime wedges.
-
16
Omit the oil, onion, tomato, lemon, and parsley.
-
17
Combine the mussels in a pot with the garlic; 2 lemongrass stalks, bruised with the back of a knife and roughly chopped; 1/2 cup roughly chopped fresh Thai basil leaves; 1 small fresh or dried chile; the juice of 1 lime; and 1 tablespoon nam pla.
-
18
Steam as in step 2, then strain as in step 3.
-
19
Garnish the mussels with more Thai basil and a squeeze of fresh lime.
-
20
Steps 1 and 2 remain the same (its nice to add a dried chile to the mix).
-
21
When the mussels are done, shell them, reserving all the liquid that comes out of them, as well as their (strained) cooking liquid.
-
22
Let them rest in the liquid.
-
23
Cook a pound of linguine or spaghetti in boiling salted water.
-
24
While the pasta is cooking, reheat the mussels gently in their cooking liquid.
-
25
Drain the pasta and dress it with the mussels and as much of the liquid as needed to make a sauce.
-
26
Garnish with parsley and serve.
