I love how fast, easy and affordable muscles are to make, serve and eat. Julia Child says to serve 3 lbs for four people. My fish guy says 2 pounds per person. I have settled for a pound per person. Increase this recipe to any size you want. The onion jam is a staple in my fridge and it adds another layer of flavor to the citrus, saffron and green olives that I use in this lip smacking recipe. Make sure you have plenty of bread to sop up the refreshing citrus and salty broth that is at the bottom of the bowl of mussels. —MyCommunalTable
Add olive oil, onions, bay leaves, cloves, and thyme in a saute pan. Mix and heat over medium low heat for about 10 minutes.
Add butter and water. Just make sure that there is enough water to cover all the onions. Cover and turn down to a simmer. Cook for about 20 minutes. Add more water if it is needed.
Take out bay leaves, thyme sprigs, and cloves before seasoning with salt and pepper. It will be used in other recipes, so keep it subtle.
Store in fridge and scoop out onions when needed.
Mediterranean Rim Mussels
In a large covered pan, add olive oil, red peppers, & garlic. Cook down over medium heat.
Add white wine, jam, lemon juice, clementine juice, saffron, and olives. Cook for about 3-5 minutes so that alcohol is cooked off a bit. Taste and adjust seasoning, but remember the muscles will add more of seafood salt flavor.
Add mussels cover and steam until mussels open up and all their lovely juices seep out. Approximately a minute or two.