Mussels and Watercress
- 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.
- 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.
- Finish the dish with the butter, chopped watercress, and lemon juice. Season with kosher salt to taste.
- Serve in a large bowl with whole watercress to garnish and toasted baguette on the side.
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