Applelicious Cupcakes

Applelicious Cupcakes

Channeling June Cleaver

Channeling June Cleaver

Tuesday, August 24, 2010

Mussels so good, so easy!



I am always amazed when I go into a restaurant and see how much they charge for mussels. Right now mussels are so fresh and reasonable at the grocery store or fish market. And they are so easy to make, serve as an appetizer or over pasta as a meal. A wonderful summer meal that is ready in no time. I make mussels a few different ways depending on what I feel like. I do either mussels marinara or mussels in a white wine sauce both are delicious.

Mussels Marinara
3 lbs of mussels
3 Tbs olive oil
3 cloves garlic, minced
2 shallots chopped
1 cup white wine
1 can(14.5 oz) petite cut tomatoes
1 Tbs fresh oregano
1 TBS fresh parsley
1 Tbs fresh basil
pinch of crushed red Italian peppers(optional)
1/2 tsp pepper

Rinse and clean mussels thoroughly. Cut the "beard" off, that dark string that is attached to some of the mussels. If the mussels are very dirty scrub with a brush.
(You can also soak in a bowel with water just covering the mussels. Add 1/2 cup of flour and soak for 30 minutes. This will get rid of sand but most of the mussels that you buy at the grocery store are pretty clean.)

Saute garlic and shallots in olive oil for about 5 minuets just until translucent. Don't brown. Add wine, parsley, oregano, basil, both the red and black pepper and tomatoes, bring to a boil. Add mussels, cover and cook over medium heat for 8-10 minutes or until mussels are open. Discard any mussels that don't open. Serve over pasta or with a loaf of crusty bread. Serves about 4 - 6 for a meal


Mussels in White Wine Sauce
3 lbs mussels
2 Tbs butter
2 Tbs olive oil
4 cloves of garlic
4 chopped shallots
1/3 cup flat leaf parsley
1 Tbs fresh thyme
1/2 thread of saffron
1/2 teaspoon pepper

Clean mussels. Heat butter and olive oil add shallots and garlic, cooking until translucent. Add wine, parsley, thyme, saffron, and pepper bring to a boil Add mussels, cover and cook over medium heat 8- 10 minutes until mussels open. Discard any mussels that don't open. Serve over pasta or with bread as an appetizer.

I love to make mussels because they are so good, easy to make, and reasonable to purchase. What more can you ask for.

Enjoy!

No comments: