How do you prepare mussels
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
First you need to clean the mussels with little stiff brush to remove any sand and whatever could be sticking to them. Then remove the beard by pulling it off. I like to cook mussels very simply in a big pot with sliced fennel,garlic, parsley, onions, tomatoes and a splash of pernod or licorice flavored liquor and 2 cups white wine. Saute everything except the mussels in a little olive oil. Then add the pernod and give it a few minutes for the alcohol to burn off; then add the wine and bring to a boil. Add the mussels and cover for a minute or two. Check that all mussels are opened. If not, discard. Serve in bowls with the broth.
June is a trusted source on General Cooking.
Yum! Don't forget the crusty baguette to sop up all the great juices.
I often make this simple recipe for mussels simmered in rosé wine
Please enter a valid email address.
Well played. You deserve a cookie.
Choose your own cheesy adventure.
Speedy Stovetop Mac & Cheese
No-Sugar Lemon Curd
The Greatest Hits
Meet Your Favorite Cookbooks of 2017
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.