I've cooked mine with fennel, broth, curries, you name it. But I strongly think that this is the best kind of mussels. Butter, clam juice, wine, garlic, shallots, thyme, cornichons....yum. The broth cooks a bit longer to infuse all of the flavors together.
Mussels make for a great party meal. They're great to share out of a big bowl and bread serves as an excellent sponge to scoop up all the tasty broth. This is an easy meal and a wonderful treat.
4 T butter
8 cloves of garlic
4 large shallots
1 jar clam juice
3 C wine
6 T thyme
1 jar cornichons (the best would include the little pearl onions)
4-6 lbs of mussels (about 1 lb per person)
Mince the garlic and the shallots.
Heat up the butter in a large pot and add the shallots and garlic once the butter has melted.
Add the thyme after the shallots have softened.
Add the wine, clam juice, and cornichons. Bring to a boil and let cook for at least 20 minutes.
Add the mussels and cover for 10 minutes.
Serve with crusty bread, white wine, and I paired it with roasted tomatoes.