All right. We're going to actually cook off some mussels. What we want to do is we want to make sure our pan is really nice and hot. That is key. You really want to make sure that that pan is almost smoking hot. You can always test is by taking a little bit of water and throwing it in there. What we're going to do is we're going to steam them, so you really want to get bunch in there and then cover it and just let it go. You can always de-glaze with a little bit of water, white wine, beer, you know. Then put in whatever you want, whether it's tomatoes, marinara, whether it's some sort of seasoning or spicy Cajun mix, whatever you like. These can go with a lot of things.
What we're going to do is we're just going to take some of those mussels and put them right into the pot. You should hear them almost kind of popping and sizzling and little bit. That's going to be good. That means we know it's nice and hot in there. Then, just to help them steam open, you can take some wine or water or whatever you like and then just pretty much de-glaze and start the steaming process. Cover it. As soon as you cover it that will help lock in some of the steam and stuff, really get it going, really open them up. Just let them go until they all start cracking open, or start popping open, I should say. Once they start popping open, you'll know they're done. If they're still sitting and they look like they're locked, then they're still not done. Just let them go, let them go, let them go. Don't get worried about it. Don't try and rush anything. Just let it happen.
Let's take a look inside. Yeah, oh yeah. Okay. You can see they're actually opening up. Once your mussels have steamed for about a minute or so, you can always just take the top off there and throw in some extra seasoning if you want - a little lemon juice, whatever else you want. Herbs can always go in at this point, nice and fresh. Just squeeze a little bit in there just for flavoring. You can always add a little salt too. Doesn't hurt, but remember they are, it is mussels, so they will have a little salt to them already.
That's pretty much it. You should be done. Nice, open, clean mussels. That's what you're looking for - something that's open, nice and clean, nice and meaty, and really not too dried out. It should be really really soft and juicy.