A pound of mussels in a white wine and cream sauce. The sauce is a safe place to stop.
2 spoonsCooking times stay about the same. Use a bigger pan, or two, when making more.
Each step sits next to the ingredients it uses, and moves further right as the cook goes on.
A heavy line is a safe place to stop and rest.
A dashed line starts an optional part.
Rest Safe to stop Don’t stop here tell you when you can take a break.
Standing or Can sit, and a time, show what a step asks of you.
Tick Done as you go. Your ticks stay on this device, so you can come back to where you left off.
Sauté the onion and garlic in the olive oil and butter for a minute, then add the thyme for another minute.
Raise the heat to very hot. Add the wine and let it boil for 1 minute.
Safe to stop This is just a sauce at this point. You can stop, use it for something else, or just quit.
Rinse the mussels and remove any hairy bits showing. (These are called the “beards”.)
Add the mussels to the boiling sauce and cover tightly. Let it boil until all the mussels are open, about 5 minutes or so. If some won’t open, just discard them: they aren’t fit to eat.
Add the cream and stir.
Enjoy with bread, toast or dry crackers. Lemon juice is nice too.
The short version, for once you’re comfortable with the recipe. Print it on its own and keep it by the stove.