Mussels are easy to make and they're inexpensive. Phil, Mel and I polished off 2.5 pounds as a main course, but I could have maybe served about two more people and made it an appetizer for 5.
2 Tbs of Olive Oil
1/4 Cup of fresh parsley, chopped
1/4 Cup of fresh chives, chopped
1/4 Cup of fresh tarragon, chopped
2/3 Cup of cream
2 Tbs of Dijon mustard
1 Tbs whole grain mustard
2-3 Cloves of garlic, minced
2 Tbs of butter
2 Tbs of fresh thyme, chopped
2.5 pounds of mussels, scrubbed and debearded
3 Cups of tomatoes, diced
1 bottle of Belgian white beer (I used Hoegaarden)
For the mussels:
Mix parsley, chives and tarragon, in a small bowl. Whisk cream and both mustards in another bowl to bland and set aside.
Melt butter in extra large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels and tomatoes. Pour beer over, then add the cream mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
Using slotted spoon, divide mussels in the bowls and pour juices over each serving. Serve with a good crusty bread.
Sarah and Beth, I promise to have you guys over soon. I had to make sure I had a recipe that worked and Mel and Phil are used to being my guinea pigs