I wrote about mussels a while ago and the other night we decided that shellfish gluttony was what we wanted.
Check out the other post for info about cleaning them and the basic preparation. This follows the same principles, but with a different flavour profile. It was lovely. Try it.
- Vermouth or Pernod (better!)
- Heavy Cream (a glug)
- Lime juice
- Salt and Pepper
Saute the onion and garlic and have the pan on high. Dump in the mussels and about 1/4 cup of booze. Stick on the lid and after about 3 mins pour in a good glug of cream and the juice of a lime.
Don't overcook, but don't undercook either. Perfect is when the shells are open, and each mussel comes out of the shell easily without falling apart (but they aren't bullets).