Reasons I love to cook mussels:
3. Looks very impressive
4. Highly versatile
6. Easy to make a small batch or a large batch for company
Need I go on?
The two mussel dishes we make the most often are the typical/traditional version – white wine and parsley broth and the other is in a lemon broth with blue cheese and bacon. (Seriously, does every other thing I make have bacon in it?) Oh – and make sure you serve it with some good, crusty bread to soak up all the delicious mussel brothy goodness at the bottom of your bowl.