This delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.
Quick Prep: First, scrub and “debeard” the shells by scrubbing and tugging the beard off (pull away from the opening). Discard any mussels that are already open or cracked. Next, pour a glass of wine for the chef and pull out a big cast iron skillet, le creuset or any heavy pot with a lid.
Melt 1/2 stick of butter until foamy on medium heat, then toss in your chopped onion and garlic. Cook about 5 minutes, adding salt and pepper to taste.
Pour in enough wine to cover the bottom of your pan about 1/2", add your mussels and let 'em cook for at least 10 minutes.
Shake the pan from time to time, it’s fun.
Now your mussels should be opening. When they’re open, take tongs or a slotted spoon and put them into two large serving bowls. Discard any that have not opened.
Pour your buttery-wine mussel magic sauce over the mussels in the bowls, and break out the bread and another glass of wine. Cheers!