One bag of these puppies was the perfect amount for Matt and I for dinner. Mmmmm.... yummy!
1 mesh bag of fresh mussels (Here are some tips for buying and cleaning mussels) 1 C white wine 2-3 C chicken stock 3 cloves garlic, crushed/minced 1 ½ Tbsp Old Bay or other seafood seasoning Fresh parsley, finely chopped Sourdough Baguette
Heat the oven to 400 degrees. Thinly slice the baguette and bake on a large sheet until the slices are nice and crispy.
Thoroughly rinse and clean the mussels, discarding any that are cracked or split open.
Meanwhile, in a medium (4-5 qt) pot bring the wine, chicken stock, garlic, seasoning and some chopped parsley to a rolling boil. Allow to boil for 10 minutes or so to allow the flavors to meld.
Add the mussels. At this point, make sure that the liquid barely covers most of the mussels.
Cover the mussels and cook for 5-10 minutes, until they have all started splitting open. Remove from the heat and dump all of the mussels and liquid into a large serving bowl. Garnish with chopped parsley and serve with the slices of baguette. I like to eat mine on top of the baguette and using the leftover baguette to dunk in the sauce goodness.