Hey, Foodies! Happy Friday!
Mussels are one of the foods that I’ve found a lot of people like to eat, but tend to only do so when dining out – they want someone else to cook them. But it’s SO easy to do it yourself! This recipe works whether you want them plain or (if like me) you want to serve them over pasta!
2 pounds mussels
1/4 cup olive oil
2 tablespoons butter
1/2 cup white wine
1 large shallot, chopped
8 large cloves garlic, chopped
4 large cloves garlic, pressed
salt and pepper to taste
2 large handfuls spinach
I think what turns a lot of people off about cooking mussels is the debearding, but it really isn’t that hard and doesn’t take that long. Rinse each mussel individually, making sure the shells are clean. As you do that, grab any whiskers that protrude from the seam of the shell and tug back and forth until they come free.
(Some people soak the mussels for 20 minutes in cold water to get them to release any sand they have in their shells – I’ve never done this and have never had any issues.)
Peel garlic. Chop shallots and some of the garlic. Add olive oil, butter and wine to a cooking container with a lid (braising pan, stock pot, large frying pan, etc.). Add shallots and chopped garlic. When shallots start becoming pale and translucent, add crushed garlic, salt and pepper.
Add mussels, stirring to coat with the mix, then cover. After a couple minutes, when the shells start opening, stir again and recover.
Mussels generally only take about 5 minutes to cook. If you decide you want to serve your mussels over pasta, I suggest adding some spinach for the last minute of cooking. And that’s it! Time to serve!
If you’re a cheese person, a little freshly grated parmesan compliments the flavor nicely.
(Mussels water down the mixture, making it more of a mild flavored broth than a sauce. I think it works nicely over pasta, but if you want something thicker and more flavorful, remove the mussels and spinach, add a little more wine, butter and garlic and reduce.)
If you try it, please let me know how you like it!
Check back next Friday for more Foodie Flavors!