HOw I cook Mussels: 2 lbs cleaned and debearded mussels 1/4 stick of real salted butter about two tablespoons extra virgin olive oil 2 cups of semi sweet white wine ( I like Mona mi white Catawba) One wine glass (for drinking the rest of the wine while cooking , LOL) One medium tomato or two romas chopped One shallot, chopped 3 to 4 cloves of fresh Garlic, chopped , not pressed Half a bunch of fresh parsley , chopped A fresh lemon cut into wedges (more if you like lemon) Lightly brown the garlic and shallots in the butter and olive oil (not very long). Dump in the white wine and after it heats up the mussels (the pot should be pretty hot). On top toss in the parsley and tomatoes cover tight for 3 minutes. Remove lid and toss all together well using a solid spoon to bring up the juices! squeeze the lemon over it all. Cover again for about 5 minutes, when the mussels are open they are ready, too long they will get rubbery. Dump this into a serving dish, serve hot and quick with Crusty bread to dip in the juices. We like it with Pasta cooked with olive oil, oregano, basil, butter and salt,and the pasta tastes better when it gets into the juices. And extra Lemon wedges!
Posted on: Sat, 20 Jul 2013 22:18:19 +0000