Mussels are a great source of protein and super fast to cook up even on a busy evening.

Great summer dish while mussels are in season

For the longest time, I thought I didn't like mussels. They always seemed to be a bit gritty, rubbery, and weirdly flavoured. That all changed when I went to Spain for my first time and tried fresh mussels on paella where I learned that properly cooked, mussels were tender, juicy, and incredibly flavourful.When preparing mussels, do NOT use frozen mussels. For the best result, they must be fresh and alive. It's very important to make sure that all the mussels you use are live when they go into the pot. The way to tell is they must be tightly closed. If they are not, give them a few firm taps on the counter top. If they close up, they are alive and useable. If they remain open, the mussel is dead and must be discarded.If you can, use farmed mussels. I get mine from PEI. They are sustainable and bred on ropes so you won't have any issue with having to purge sand out of them. All you need to do is de-beard them. The method for doing so can be found in many instructional YouTube videos and it's quite simple.

Very easy to make and of course, the best part is sopping up the broth with lightly toasted pieces of garlic bread.

Something special for a date night dinner! Enjoy with garlic bread, side salad and a glass of white wine!

end product ~(o.o)~

A classic French mussel dish is a quick, delicious meal that will bring you on a food escape to France. Make sure to eat it with a baguette to soak up every drop of the wine cream sauce.