Saturday, June 4, 2016

Rosie Flexes Her Mussels For Lunch.

Mr. Hawthorne and I stopped by Harris Teeter today
for a few items and picked up mussels on a lark.
We're having Garlic and Wine Steamed Mussels over spaghetti for lunch.
Steamed Mussels
1 pound of mussels, scrubbed and debearded
2 TB unsalted butter
1 TB olive oil
Juice of one lemon
1/2 cup dry white wine (Reserve rest of bottle.)
(Chardonnay or Sauvignon Blanc or Pinot Grigio)
2 garlic cloves, minced
2 TB chopped parsley
freshly ground pepper

While you're cleaning the mussels,
have a glass of the reserved wine.
Add oil and butter to skillet over medium heat.
Pour a glass of reserved wine.
When butter melts, add in garlic and cook, stirring, for about a minute.
You do not want to brown the garlic.
It gets bitter.
Add in mussels, lemon juice, and wine.
Have another glass of wine.
Cover and cook over medium low until mussels open,
3-5 minutes.
Have another glass of reserved wine.
Pour over spaghetti or fettucini and sprinkle with parsley.
Season with freshly ground pepper.
Oh look.
Bottle's empty.
Open another bottle of wine.
Serve with dinner.

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