Recipe video above. Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it's my favourite part!
UNOPENED MUSSELS are fine to eat, if you can pry them open! It's an old wives tale that mussels that don't open are off and should be discarded.
1. Mussels - to tell if mussels are fresh, just smell them when raw. They should smell like the ocean. If they are off, trust me, you will know because they will not smell nice!
Mussels nowadays are often sold in packs, already cleaned and debearded.
To scrub yourself, use a dishwashing scrub and scrub the shells to remove loose bits.
To remove beard, use your fingers to get a good grip on the "beard" (stringy bits) hanging out of the side of the mussels, then pull firmly to yank it out.
2. Tomatoes - Cut in half then use spoon to scoop out watery centre. Then dice.
3. Nutrition per serving, assuming all broth is consumed.