This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add double cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie - 21 Jul 2008
My boyfriend raved about these when I made them for a Valentines Day starter. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of cream to make the sauce just thick enough to coat the mussels. I serve them as a first course in a shallow platter. I garnish the plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this will require full use of your first set. - 21 Jul 2008
Quick and easy mussels in a rich and delicious sauce. It was great and was done (from start to finish) in 15-20 mins. - 21 Jul 2008