Mussels and Watercress

  1. Preheat a medium pot, large enough to comfortably fit the mussels after they have opened. Add the oil into the empty pot and saute the shallots until aromatic and slightly translucent.
  2. Place the mussels in next and allow to cook on the stove top briefly before adding the white wine and fish stock. Place a lid on the pot and shake periodically until all of the mussels have opened.
  3. Finish the dish with the butter, chopped watercress, and lemon juice. Season with kosher salt to taste.
  4. Serve in a large bowl with whole watercress to garnish and toasted baguette on the side.

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