The easiest thing to do in the whole world is mussels. All you need is some good sauce, plus 3 min.
For this sauce I used:
- knob of butter…
- 2 shallots, finely chopped
- one tiny potato, finely chopped
- piece of celery, finely chopped
- 1 large garlic clove
- white wine
- creme (10 or 15 % fat will do)
- fish stock
- salt and pepper
steam the onions, garlic and basically all the vegis (whatever you have there, could be carrots finely chopped, celery stalks, bacon.. whatever) until soft, add wine, let the alcohol vaporize, add creme fish stock (if you have) and saffron, salt and pepper to taste. leave till flavors ‘develop’ and potatoes, if used, are very soft. Add the mussels (after a light wash, they are really full of send etc..).
Cook for 3-5 minuets and serve. Eat only those that opened (i.e. don’t fight them!) and don’t forget to dip the bread, sorry, bagette, in the remaining sauce.