-
1
This is easier than youd think.
-
2
I have Ina Garten to thank for the tips and inspiration for this version.
-
3
The trick is to start with really fresh mussels.
-
4
1.
-
5
Rinse the mussels in cold water, then put them in a large bowl with 2 quarts cold water and stir in the flour.
-
6
Mix it around a few times and soak for 30 minutes.
-
7
This cleans the mussels and loosens any sand.
-
8
Drain them, rinse again, then remove the beards.
-
9
Remember, discard any whose shells arent tightly shut.
-
10
You can try tapping them to see if they closeif not you should throw them away.
-
11
2.
-
12
Heat the butter and olive oil over medium heat in a large non-aluminum pot.
-
13
Add the shallots and cook for 5 minutes.
-
14
Be careful not to burn them.
-
15
Add the garlic and cook 3 minutes.
-
16
Add the wine, herbs, salt and pepper.
-
17
Bring to a boil.
-
18
3.
-
19
Add the mussels into the pot, stir and cover the pot.
-
20
Reduce the heat to medium.
-
21
Remember youre steaming, not boiling them.
-
22
Cook over medium heat for 8-10 minutes until theyve all opened.
-
23
Discard any that dont open.
-
24
Occasionally shake the pot with the lid on to make sure they dont burn on the bottom.
-
25
4.
-
26
Pour the mussels and all the sauce into a large bowl and serve with the warm bread for dipping.
