I had a sack of cemented mussels in the cooler left wrapped up. I started with 2 tablespoons of olive oil and 2 tablespoons of spread. Put them in a pot and let the margarine disintegrate and the olive oil warmth up. Spun the pot around a piece and let them get charming and agreeable together.
Cook them low - you needn't bother with them to darker, just get nice and transluscent and fragile. Incorporate one cup of white wine. In this formula, I truly like them… .it's everything in the sauce I think. Mix the mussels into the sauce and pop the spread on.
Cook for around 8-10 minutes on medium-low warmth. Any mussel that doesn't open, you have to dispose of. They're horrible I tell ya… Awful! Throw em!
While that is cooking, take a bit of your favored evaporated bread and put it into the oven to warm. I put mine benefit on the grill rack at 350º for around 8 minutes. It's optimal.
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- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- ½ whole Onion, Chopped Fine
- 3 whole Garlic Cloves, Minced
- 1 cup White Wine
- ½ teaspoons Thyme, Dried
- 1 pound Mussels
- 1 pinch Salt And Pepper, to taste
- 1 loaf Crusty Artisan Bread Of Choice
Preparation :
- Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Stir and cover the pot for about 8-10 minutes. Discard any unopened mussels. Season with salt and pepper.
- While mussels are cooking, place the bread on an oven rack for 8 minutes. Slice. Dump the pot into a bowl. Place bread around the outside edge. Serve and dip bread into the broth. Enjoy!
Source : bit.ly/2UOxfte
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