Quick Classic French Mussels

I love shellfish. And being the only eater of said shellfish in my home (of 2, with the exception of scallops) I don't make them too often. However, when I am at one of the nicer grocery stores like Whole Foods or Wegmans (the best grocery store there is), and they have some good looking muscles, I'm bound to buy the 2 lbs bag and cook them up into a nice white wine sauce over pasta. Today, I decided to take a different approach, and do a classic French version of Mussels with toast points.

First, I wanted something I could make quickly. Second, I didn't really want something heavy over pasta. And third, I needed to use what I had in the fridge and the shallots were calling to be used before they went bad.

This recipe is partially inspired by a recipe recently posted on Fight the Fat Foodie blog. He posted a really nice, healthier version of the Food Network's classic mussels. I decided to switch a few of the ingredients around, but all in all, its still pretty classic.

Ingredients:

(Serves 2)
(modified version of Fight the Fat Foodie's recipe)

2 lbs fresh mussels (cleaned/debearded if necessary)
1 tsp olive oil
2 shallots chopped
2 cloves garlic diced
1 cup white wine
1/2 cup milk (I used lactose free)
4 tbsp unsalted butter, slightly softened
1 tsp pink peppercorns
1 bay leaf
1/4 tsp dry parsley
pepper to taste
2 tsp sea salt

In large pot with lid, heat olive oil over medium heat. Add shallots and cook for 3 minutes. Add garlic and cook an additional 3-4 minutes.

Add the rest of the ingredients and stir to mix and coat mussels. Cover and cook for approximately 10-15 minutes, or until mussels are cooked. Discard any mussels that did not open.

Pour sauce into a separate bowl. Divide mussels into separate bowls and top with half the sauce. Serve with toasted bread.

Enjoy!!