Wine Steamed Mussels figure 1/4 - 1/2lb of mussels per person 1lb live mussels 1/3 cu salt 1 med white onion - chopped fine 3 garlic cloves 2 tbsp olive oil 1/2 dry white wine 1/2 cu water 2 bay leaves 1/4 tsp salt 2 tbsp minced parsely ground pepper lemon wedges (for garnish) In dutch oven, combine 4qt cold water and the 1/3 cu salt, add mussels and soak for 15min Drain, rinse, and soak twice more in unsalted water, then set aside In dutch oven, cook onion and garlic in olive oil over med heat until just tender. Add wine, water bay leaves and the 1/4 tsp salt and bring to a boil. Place mussels in a steamer basket and place in dutch oven, and steam with cover on for 3-5 min (until shells open) Remove steamer basket and plate mussels. Take remaining broth and spoon over mussels (remove the bay leaves). EDIT: it just occured to me that not everyone has played with mussels before so three important notes: 1. keep them very cold before you use them (on bag of ice in the fridge, you don't want them frozen 2. when you are about to cook them, check if any are open, tap on them, if they don't close, throw them out, you want them alive. 3. after you cook them, throw out any that have not opened.
Ok, all these food threads are making me hungry. Please, if you are going to post a recipe, please post a pic of the finished product for me to salivate over at work.