Mussels (not the one from Brussels)

We know all about the "Muscles from Brussels" but these mussels are from the ocean where in Honfleur France I learned two ways to make them..... filling myself as much as possible, making sure I would'nt forget them..

Moules Mariniere..the classic

2-3 tbls. butter..unsalted
1-2 tbls. olive oil..EVO
1 yellow onion chopped
1-2 cloves garlic..minced



4-6lbs of shiny
mussels,debearded..any open discard.
2 cups of a decent white wine(Charddonay does well)
2-3 tbls chopped parsley

pepper to taste

..heat butter and olive oil. When hot add onions to a nice translucent color,add garlic,pepper,mussels ,wine and parsley.Turn down heat to low, cover and cook for about 10 min. uncover to be sure all are now open,stir and serve with a great French or Italian crusty bread.

These are normally served and made with white wine, BUT I had it with Cider that came from the region as well......mmmmmm!!!

Now My favorite is:

Moules a la Creme..
Normandy Style

2-3 tbls. butter..unsalted
1-2 tbls. olive oil..EVO
1 yellow onion chopped
1 cloves garlic..crushed
pepper to taste
1 zucchini chopped
1 carrot chopped
1 large leek sliced thin
4-6lbs of shiny mussels,debearded..any open discard
2-3 tbls chopped parsley
2 cups of a decent white wine(Charddonay does well).

16 oz. of heavy cream or less ..3/4cup grated gruyere cheese or swiss

Saute all the veges together in butter and oil first.remove half.. add wine,parsley and mussels,cover 10-min. on low heat till all are open...in a separate sauce pan bring cream with half the veges to almost boil add cheese stir till melted and add to mussels...stir let sit 1-2 min.
serve with a crusty bread any who cares...try serving it with the cider
FEAST!!!!!

*Here is great way to clean mussels...in a pot of cold water enough to cover them, stir in 3 tbls of mustard or dry powder mustard. Swish them around and let them site for 10 minutes...Rinse and pull off the beards,( those stringy things hanging out of the shell)..dscard open ones.