ertlebymme
Hey, sorry! I’ve been without a computer for a while, ughhh. But I appreciate everything! As far as mussels go, you can go as simple as this, in a medium sized rondeau, saute a little garlic and onion in butter, add about 1 cup of white wine, bring it up to a boil, throw in your cleaned mussels, cover with a lid. The mussels are done cooking once the shells open. Don’t let them over cook or they’ll be rubbery.. For this recipe, I would remove the mussels, keep covered in a bowl with tinfoil. mount in 1-2 tablespoons of butter and reduce the sauce down to proper consistency, season with salt and FGBP, pour over the mussels and then serve with fresh lemon wedges. I typically use 1 lb. of fresh mussels per 2 people. Hope this helps! Sorry it took so long for me to get back to you!
