In a deep frying pan or wok and fry finely chopped garlic for 2-3 minutes.

Add frozen mussels, Bay leaf, pepper and simmer until tender. Shortly before readiness to prisolit to taste. At the end of cooking add the cognac and ignite (this is the moment to capture is not successful, the flame burns quickly, and you do not see it in the photo). When alcohol burns, there is a light aroma of cognac, giving a piquancy to the dish.

Garnish with a better pic. I cooked brown unpolished rice. If You want as I am and serve the mussels with brown rice, the cooking should start with rice. As you know, brown rice is cooked much longer than usual. The rice needs to be soaked, then drained and slightly dry rice. In a saucepan, heat tablespoon of vegetable oil, fry the rice so that each piece of rice has obvolokla oil, and then pour boiling water. With this method of cooking it cooks quickly, it turns out crumbly, not hard.

It turns out to be useful in all aspects of the dinner. Bon appetit!