John Myers
Ingredients for 4 servings:
- 3 kg mussels
- 1 small onion(s)
- 4 cloves garlic
- 400 ml white wine
- 2 tbsp, heaped butter, cold
- 2 tbsp olive oil
- 1 tbsp cornstarch
- Water
- salt and pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes
Wash and brush the mussels, removing their beards. Place them in a large bowl and cover with cold water. Stir in the cornstarch and let them rest for at least 30 minutes. The cornstarch will give them extra strength and possibly rid them of sand and dirt. In the meantime, peel and finely chop the onion and garlic. After the resting time, rinse and clean the mussels again. Discard any open mussels. Heat the oil in a large pot and sauté the onions until translucent. Add the garlic and stir briefly. Pour in the white wine and bring to a boil over high heat. Add the mussels. Cover the pot and let it steam over high heat for about 2-3 minutes, until the mussels have opened. Drain the mussels, reserving the liquid. Keep the mussels warm. Return the liquid to the pot and bring to a boil. Remove from the heat and stir in the cold butter. Season to taste with salt and pepper. Serve the sauce as a dip for the mussels. Do not eat closed mussels.
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