Don’t be intimidated!
Last July Shaun and I were in Antigua on our honeymoon!  We did the whole Sandals all inclusive trip so we had an abundant amount of food and drinks to our disposal.  One of things that I ate for the first time were mussels and caviar.  To my surprise I enjoyed both of these treats.

  I have been wanting to make mussels for quite some time, but I think I was too intimidated by these suckers.  The same reason why I haven’t cooked a live lobster.  But this weekend I broke in and tried it.  If you are looking for an easy and quick appetizer I suggest you try them as well.  ENJOY!

Steamed mussels
Adapted by Zesty Cook

1 lb mussels
4 Tbsp butter
1/2 lg onion, diced
4 garlic cloves, diced
1 cup grape tomatoes
1/2 cup white wine
1 bay leaf
3 sprigs of thyme

Wash and scrub the mussels with water to make sure the outside is clean
In large pot over medium heat add butter and onions
Cook until the onions are tender and add the rest of the ingredients
Stir everything and put lid on and cook until mussels open (about 5-7 mins) then serve with toasted french bread

TIP~ All mussels will not open so throw them out because they are bad

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