As I’m writing this, I could imagine myself eating a big bowl of steamy mussels with a huge hunk of crusty, rustic Italian bread. It’s hard to imagine, that at one time Americans considered mussels as uneatable. Thank goodness that has changed.
Mussels are still the least popular of all the other shellfish like, lobster, crabs and even clams. One of the good things about mussels, besides being delicious and easy to prepare, they’re less expensive than a lot of other seafoods.
This recipe is a simple one. I steamed “well cleaned” mussels in a broth of white wine, stock, shallots, garlic and lemon. I also added browned pancetta and a handful of pasta. These two ingredients can easily be eliminated without changing any of it’s goodness. There is however, one thing that’s mandatory….bread. You’re going to want something to soak up all the wonderful sauce at the bottom of the bowl. No wasting allowed.