Having been in Santa Barbara for the weekend, I was spoiled by my mom's culinary expertise. She likes to cook, I like to eat- it works out well.
Since our latest trip to New York, the two of us have been craving clams & mussels like crazy. You can imagine our excitement when we found an astronomic amount of mussels for a very inexpensive price. A feast it would be.
..And Bobby doesn't like shellfish. Perfect.
More for us.
This is the recipe that we attempted to follow, with a few added twists:
Ingredients:
- 4 pounds mussels
- 3 tablespoons extra virgin olive oil
- 3/4 cup dry white wine
- 4 garlic cloves, chopped
- 1 shallot, minced
- 2 lemons, juiced
- 2 pinches of red pepper flakes
- 1 tsp. sea salt
- Dash of Tabasco sauce
- 1/2 cup roughly chopped parsley
Directions:
Rinse the mussels under cold running water. Discard any with broken shells. Heat olive oil in a 6 to 8-quart stockpot. Saute the shallot and garlic to create a strong base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the parsley and steam for another minute to soften. Make sure to remove each mussel once it has begun to open at least a third of the way.
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