How do you prepare mussels
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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.
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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
Buttery, crumbly graham cracker streusel included.
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