Use fresh mussels only, not frozen. As far as the sauce or "gravy" you all can make your own or use from jar and fix it up, however the secret is to cook the mussels right in the heated sauce, make sure you clean thoroughly, discard any that do not open. Throw in gobs of minced garlic for that special flavor. Add wine if you wish.
If mussels don't float your boat, try fresh clams.
Here is one for my friends up north that need warm soup on a cold day.
Lentil Barley serves 6-8
1 cup lentils
1/2 cup pearled or hulled barley
6 cups water or beef stock, broth or as in our case vegetable broth. I do half and half, 3c water, 3c broth.
1 onion chopped
2 whole carrots sliced
2 stalks celery (I usually do more veggies or
if you want anything else left over in fridge).
1/2 tsp oregano
1/2 tsp ground cummin
1/4 tsp black pepper
1/4 tsp red pepper flakes
salt to taste only
I use the instant barley and throw it in last few minutes of cooking.
Throw it all in a pot, boil and bring down to simmer for one hour until lentils are tender.
Now here's the trick, you can add left over chicken, beef, pork or hot dogs, saugage, etc. Today I threw in the turkey dogs.
With a salad becomes a whole meal.
For desert we will have Kraks Kobbler.