Mussels? Hmmm. I was a chef for about 7 years before I burnt out and switched careers. Here's a mussel recipe from one of the Hotels I worked at.
2 dozen mussels rinsed and de-bearded
Julienne carrots (about a half cup)
Julienne fennel bulb (about a half cup)
Julienne red pepper (about a half cup)
Pernod
White wine (Chardonnay will do)
Salt
Pepper
Olive oil
Chopped fresh parsley
Unsalted butter
Do all the chopping first, because this dish will take only a couple minutes to cook. The julienne vegetables should be cut very thin – almost toothpick width. Chop the parsley. Wash and de-beard the mussels. Have all ingredients at hand before you start cooking.
Heat sauté pan until very hot under high heat. Do not use a Teflon pan for this!
Add a tablespoon of olive oil in pan and add the mussels. Toss until they start to open.
Splash about a half-cup of Pernod in the pan. It will ignite explosively, so watch out!
When the flame is almost out, add the julienne vegetables and a healthy splash of wine (half cup).
Toss for another minute or two, just until the mussels are opened up nicely.
Lower the heat to medium. Remove the mussels and place in a shallow serving bowl.
Don't worry about getting all the veggies out.
If not much liquid remains, add another splash of wine.
Add a pinch of salt and some fresh ground pepper to taste.
Add about 2 tablespoons butter in the pan to finish the sauce.
As soon as the butter is melted and blended in, drizzle the sauce over the mussels.
Throw some chopped parsley on top.
Serve with some Italian bread and a nice salad.
