Kuusamo is very far from any harbour and fresh mussels are available maybe once in every three years :-( So i managed to buy some the second time during my entire living in here :-)
Rinse mussels well, clean the edges. If a shell is open and will not close when tapping it, throw away since it´s dead and maybe poisonous...
Take cettle and heat it up on hot plate. Put some unsalted butter to melt. ( Yes butter, not oil...this is french cuisine...)
When butter has melted add some finely chopped shallots, one or two nails of garlic and shimmer about a minute. Now add generous amount of best chardonnay (Chablis) you can buy. ( Believe me, the mussels deserve it...). When wine starts to boil, add mussels, lower the heat and put a lid on top of the kettle. Cook about 5 minutes.
Now all shells should be open. Throw away the ones, that are still close. Ad some fresh parsley: Your delicious mussel dish is ready to serve !
Bon Apetit !
( Best way to eat these is to use the selves as spoons. So with your hands.... )
...maybe some french cheese as dessert ??
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