Rinse mussels under cold running water and remove beards. Some folks pull them out. I tend to clip them close to the shell. Set aside. Fact: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard. Usually they close up during the rinse-clean process.
Thin slice ½ small onion or leeks
Crush one garlic clove
Set aside ½ cup dry wine white (be sure a glass is ready for the cook too)
Coarse chop one tomato (optional and only if you have good’uns)
In large stainless pan (medium high heat)
Add 2TBS butter (or olive oil)
Sauté onion/leeks until soft
Add garlic and stir until aromatic (maybe 2 minutes
Add the mussels, pour over the wine, stir, and cover. After a minute stir again and recover. Restir periodically until all the mussels are open. If only a few are left, stop. Don’t overcook the dish trying to get the last 1 or 2 to open. You’ll just toss these “hard cases.”
Serve mussels into your dish with a slotted spoon. After serving up ingredients, tip and pour no more that 75% of the sauce over the top. That last bit may have some grit. Serve with crusty bread.
