Magicpole
Well-Known Member
It does look good but I've not got a good track record with mussels. I'd rather have the pasta with the prawns in garlic and chilli and white wine. But good attempt!
My Dad has made a fantastic Sunday roast beef dinner today with all the veg and his legendary gravy. I can't move I'm so stuffed.
An easy thing to solve. Nothing worse than half cooked mussels.
The solution: cook them separately.
Big pot, glass of white wine, two cloves of garlic, butter. Dried herbs you like.
Melt butter add garlic and herbs cook gently then add mussels and wine out lid on and steam for Five minutes.
You have incidentally made moulles mariniere.
Use some of the liquor into your tomato sauce when that sauce is ready add the perfectly cooked mussels and fold in. Boom.