Copperpots

A Brit, a Yank and a Kitchen

Sunday, May 14

Mussels in Wine


I'd been craving just some plain old mussels, and lucky me.. our fish market had just been delivered a live batch of wild ones. So on my way home from work I snagged a couple pounds and set to work over the sink cleaning and debearding them... there has to be an easier way to get rid of those beards.... every once in a while I'd luck out and find one open and yank the little beard out before it shut up again. But the majority just wouldnt let go!

Anyways... besides the cleaning part... this is SUCH an easy, healthy, and cheap ($6 for 2 lbs!) dinner.

Here's what you need-

2 lbs live mussels
2 cups dry white wine, like Gewuztraminer
1 bunch finely chopped parsley
1 onion, chopped
1 clove garlic, finely minced
2 tbsp butter
salt to taste

DIRECTIONS

Saute your onions & garlic in the butter until they are soft and begin to become transluscent. Add parsley, and saute briefly, then add wine and bring back to a boil. Once boiling, carefully add the mussels, cover, and simmer until they have all opened.

Serve in big bowls with the cooking juices poured over top, and enjoy with some nice buttery pieces of French bread.

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