ISO Mussels' recipe

[abjcooking]

Just made this sauce with the mussels I bought today and it came out fantastic. I do however have a question. If you put the cooked mussels in the sause after and put in the frige can you quickly reheat them the next day? I just don't want to get sick.

Sauce for mussels

Start with approximately 2 T. butter and 2 T. olive oil. Then add diced garlic, about 3 T. or so. Simmer for a few minutes then add the mussels 1 cup cream, 1 cup white wine and salt/pepper to taste. Cover and simmer until done, about 6 minutes then toss in about 1/2 cup grated parmesan cheese. Garnish with chopped parsley.

[quicksilver]

I pretty much do as VickiQ's 1st recipe with linguini.
But first I place mussels in a bowl of cold water and place a heaping table spoon of cornmeal in that water and let sit 5 - 10 minutes (while preparing the other ingredients)
Then rinse and drain just before placing in pan.

Mussels, like clams, can be very sandy. The cornmeal somehow helps remove that sand. ( they eat it and spit it out).
However you make them, they're qiuck-so don't overcook, and enjoy!!!!!

[shannon in KS]

I threw them on the grill last summer! They were WONDERFUL!!!

[Jeekinz]

Sauted with white wine, butter, thyme, shallot and black pepper. You can also add thinly sliced fennel.

Serve with toasted garlic bread.