Anyone who has children knows what picky eaters they can be. My eldest loves everthing super plain…heaven forbid a splash of bbq sauce should touch his beloved chicken! And my youngest is very adventurous, always willing to try something new.  Quite frankly the stranger it is, the more likely he is to try it. Last winter he fell in love with Octopus when when were on holidays in the Domican Republic. So you would not believe how surprised I was when I discovered they both love mussels. I think I first tried mussels in my early 20’s, and I’m not even sure I liked them. Every time we go to a restaurant they ask if there are mussels on the menu. And they have been bugging for ages to make them at home. I don’t cook a huge amount seafood, but I figured, how hard can it be? The answer: dead simple!  So yesterday when I was at the supermarket we picked up a pack of fresh mussels and this is what we made. You will not believe how easy and quick this is to prepare.

Ingredients:

Approx. 900g of fresh live mussels

3 tablespoons unsalted butter

1/2 white onion diced really fine (you can use shallots if you want)

2 cloves of garlic crushed

Fresh herbs finely chopped (i.e. parsley, thyme, tarragon)

1.5 cups dry white wine

Salt & Pepper

Directions:

Melt butter in a large stainless steel pan. Once bubbling add chopped onion, garlic and herbs. Cook on medium heat until onions are translucent. Add the white wine and salt and pepper.  Bring to a boil.

Once the mixture is boiling, add in the mussels.  Cover and bring back to a boil and cook for 5-6 minutes.

Remove any mussels that have not opened.  Scoop mussels into a deep serving dish.  Don’t forget to include all of the wonderful sauce. I like to sprinkle a little bit of chopped parsley on top to make them look pretty. Serve immediately.  These go great with a nice piece of crusty bread to dip into the broth.