About this recipe: Fresh mussels steamed in butter, shallots and white wine. Use only fresh mussels, which are tightly closed when you buy them. Serve with slices of fresh crusty bread to soak up the delicious sauce.
You can add fresh diced tomatoes if you have a few you need to use up.
Something else. I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liqueur" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little double cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour. - 15 Sep 2008
Altered ingredient amounts. I also agree that 2 finely chopped colves of garlic is an absolute must. I alkso halve the onions suggested. Mussels can also be eaten plain steamed, nothing at all added. Probably the pureest taste of the sea you can get. - 16 Oct 2010
This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussels with regular water, and pour the sauce over the cooked mussles. - 15 Sep 2008