The mussels starting to open up, with the sauce bubbling underneath.
Plated for dinner, right after cooking. Very good flavor and fun to eat.
Leftover lunch the next day. Removed the mussels from the shells, threw in the leftover baked asparagus and liked it just as well as last night's dinner. The sauce soaked into the pasta....yummmm.
Lessons learned from this recipe:
1. Leave yourself plenty of time to clean and debeard the mussels.
2. Keep mussels in enough ice water while said cleaning and debearding is going on. I lost a few that didn't get submerged enough during this process, so had to pitch them.
3. If using an enameled cast iron dutch oven, cook the mussels longer. I didn't take into account the extra time to raise the temperature high enough to get the mussels to open up in the time allotted. Plus stirring to check the bottom layer of mussels is a really good idea. I ended up pitching some mussles that didn't open during cooking, but it's probably because I didn't cook them long enough. But with mussels, better to be safe than sorry.
Yes, I would make this recipe again. Yummy and healthy. To see what others' did with the recipe this week, visit French Fridays with Dorie.