The one must have to go along with this recipe is a big, crusty loaf of bread. You’ll need it to mop up all the sweet, briny juice that collects at the bottom of the bowl once you’ve finished devouring all the mussels.
This is a take on the french classic moules marinière. The cool thing about mussels is that there cheap, cook quickly, and are a sustainable form of aquaculture.
If you reckon you don’t like mussels then try my gratinated mussels in garlic butter. It’s another classic and the dish that turned me on to them when my uncle cooked it for me as a teenager. Shell fish and garlic butter, you can’t really go wrong! And that’s the aroma you get wafting through your kitchen when you start to cook this too. The smell of garlic been gently cooked in olive oil really gets the juices flowing.