Mussels Chef’s Style

Cut garlic, onions, carrots and peach into small cubes. Heat the olive oil. Add finely diced vegetables and steam until translucent. Season with freshly ground pepper. Do not add salt. Deglaze with white wine, adding a tiny bit of juice from the peaches at a time, if desired. (My family likes the mussels relatively sweet).

Wait until the broth comes to a hearty boil, then add the washed mussels and do 8 to 10 min max with the lid closed. Turn several times to the other side. Decorate or serve the mussels with chopped parsley.

It is best served with ciabatta or baguette.

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