Steamed Mussels
Ingredients
- ¼ cup extra virgin olive oil
- 1 yellow or white onion, diced, or equivalent amount of shallots, diced
- 6 cloves garlic, chopped
- 4 pounds mussels, well scrubbed
- 1 cup white wine
- coarse kosher salt
- black pepper
- Cream or ½ & ½, optional
Instructions
- In a large pot over medium-low heat, saute onions and garlic in oil until soft.
- Add mussels and wine and sprinkle with salt and pepper.
- Add cream, if using.
- Increase heat, cover, and bring to a boil.
- Reduce heat, to steady bubble.
- Cover and cook undisturbed for 5 minutes.
- If majority of shells have not opened, cover and cook 2 more minutes.
- Remove and serve with cooking liquid.
Notes
Adapted from How to Cook Everything, Mark Bittman.