Sunday, July 26, 2009

so. um. five ingredients:

1/2 - 3/4 cup chopped shallots
1 stick or so butter
half a bottle dry white wine
3 to 4 pounds of mussels
shaved parm reg.
debeard and seperate good mussels from bad mussels (open ones are dead - chuck them). saute shallots in butter until softened. pour in white wine, heat until simmering. pour in mussels and cover. steam for 5 - 7 minutes until all are open. taste broth and salt/pepper to taste. if you want to be fancy shmance, toss some chopped parsley in at the end.

scoop up broth and mussels in a bowl. for real - you need some bread to sop up the broth because holy frickin moly. heaven.

this can be served with pasta but i prefer to eat a buttload of bread with it instead.

can be made in a pan on the bbq too. or probably on an open fire camping. or on a hot rock in a sauna.

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