Why would anyone not like mussels? They are amazing, for three reasons:
1. They're cheap. Like, really cheap.
2. They're easy to cook. Like, really easy.
3. They taste fantastic. Like, really fantastic.
They're the easiest fancy food to make, and people who don't know the secret (cheap easy fantastic) will think that you're some kind of gourmet guru for coming up with such a treat.
In the past, I've always gone for a classic mussel dish - steamed with a bit of white wine, maybe whip in a little cream at the end, serve with frites and always in the shell.
But I saw this recipe on the telly the other day, and like a French president dropping a first lady, I left my previous recipes floundering and slunk out in the night for this youthful, aoili-drizzled delight. Give it a try - it's simple, makes loads, and the effort of plucking each delicious crustacean out of the shell is really worth it.
1. They're cheap. Like, really cheap.
2. They're easy to cook. Like, really easy.
3. They taste fantastic. Like, really fantastic.
They're the easiest fancy food to make, and people who don't know the secret (cheap easy fantastic) will think that you're some kind of gourmet guru for coming up with such a treat.
In the past, I've always gone for a classic mussel dish - steamed with a bit of white wine, maybe whip in a little cream at the end, serve with frites and always in the shell.
But I saw this recipe on the telly the other day, and like a French president dropping a first lady, I left my previous recipes floundering and slunk out in the night for this youthful, aoili-drizzled delight. Give it a try - it's simple, makes loads, and the effort of plucking each delicious crustacean out of the shell is really worth it.