Mussels in White Wine and Garlic

It doesn't get any easier than this. Most mussels, unless one is foraging, come without beards at local farmers' markets. I didn't like the look of the shallots at the market (old and mushy) so opted for a white onion and some garlic scapes instead. A great summertime dinner, with a tomato and cucumber salad and of course the bread to mop up the broth. Leftovers are good the next day as a cold lunch with an arugula salad.

Really good, the timings were spot on and the mussels came out tender and tasty. I used parsley for the fresh herb, and added a squeeze of lemon with the butter at the end. Served with garlic baguette to mop up the broth and a tomato and rocket (arugula) salad with a lemon and parsley dressing. Very well received in our house!

I love mussels and the recipe. I have another variant with a secret moroccan touch http://bit.ly/1JQFnNj

Easy, delicious and was a big hit with my friends. Make it!

This is such a great recipe... showcases the mussels, no work at all, simple and elegant. I like to add some shaved fennel bulb. Yum!

This was wonderful! I also added crushed tomotoes and it was a great main dish for a dinner party we had for my mom's birthday. Have plenty of crusty bread on hand, because the juices are amazing to dip it in! Big hit! Even my 3 year old was eating it:) I will make it again.

This is such an effortless awesome dish! I serve it with angel hair spahgetti noodles drizzled with olive oil and some parmaggino reggiano and a salad of baby spinach, hearts of romaine, pear and gorgonzola with raspberry vinegrette.

REALLY good! Great recipe! I served them with linguini and sauteed bay scallops. Yum!

i have always loved mussels no matter how they are cooked but this recipe made me loved them more. Great for eating while watching tv!