EmailThe Basics: How to Make Steamed Mussels
Winy, buttery finger food
From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
- a large plate or baking dish
- a knife
- a large frying pan with a lid (or a baking sheet to cover it)
- a wooden spoon
- two pounds of mussels
- one onion
- four garlic cloves
- butter
- salt and pepper
- white wine
- Pernod (optional)
- a baguette
Illustrations by Bill Russell
