Fragrant Mussels with White Wine and Shallot

Mussels have always been bountiful along the Eastern and Western shorelines of Canada. Thankfully for those of us residing in the heart of the country, they're arriving in markets in swish net bags ready for our bowl and table. One trip to the shop secures a bag full of meaty, tasty mussels.

The first trick to making a batch of mouth-watering mussels is to make sure they're properly cleaned and ready for steaming.  If the mussels don't shut tight after handling or tapping, they're useless, so get rid of them. Those mussels just aren't fit for eating. Also, stay clear of any that don't open after cooking. They too are expendable and aren't worthy of a spot on your dinner table. The motto is simple: raw and open or cooked and closed, toss them.


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