Ever since our first day at the beach of 08, I have been going through a Mussel phase. It’s kinda gross, I know. It’s like visiting a farm and seeing cows and then going through a steak phase. What can I say? I go to the beach > I smell fish and see Mussels > I want to cook and eat them > fat ass.
R found this recipe from Bitman I believe. So, I took the same, classic ingredients and did the same. This might be the easiest, cheapest and most impressive meal we do.
Oh, it is imperative that you couple your mussels with a good bread. I’m talking, go to the bakery and get a country loaf. You can do fries too, but who the hell wants to do that in the summer. Here we go.
Steamed Mussels with Garlic and White Wine
2 healthy servings of fresh, live mussels
white onions, chopped
garlic, lots, sliced thick
3 vine tomatoes, chopped (or, half vine and half beef steak, if you want to spend less)
1 cup of white wine
1/2 cup of broth, chicken or veggie
olive oil and butter
salt and pepper to taste
Heat olive oil and butter in a large pot. When the butter is melted, toss in onion. A minute later, add garlic. Salt. Can be a bit oily here, which will be less so as you add more stuff. When the onion and garlic is cooked, add chopped tomato, salt a bit more, and cover.
When the tomatoes have liquefied a bit, add wine and broth (which would have been sitting out so it isn’t so cold) and cover for another sec to bring back the heat. Add the mussels which have been rinsed. Stir and cover immediately. Cook for 4 minutes.
Serve in a large and deep bowl with mo bread, crisp white wine and another bowl for your discarded shells.
Tell me this ain’t fancy as hell.
