1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28

Tuesday, February 21, 2012

Steamed Mussels with White Wine and Shallots



Two major events occurred within the course of a single day in the Nistler household!


First, Matthew received a major haircut...




...and now looks slightly bald in the front while sporting a minor mullet in the back. I will have to fix this later.




Second, Paul cooked dinner...




Next to red meat, Paul's favorite proteins are mussels, clams, and scallops. He really wanted to make a seafood dish, so I gladly let him have control of the kitchen and these steamed mussels were the delicious result. Served with a homemade french baguette for dipping, it was a perfect cozy meal.




Matthew ate a hot dog and some popcorn for dinner. He chose poorly.




Steamed Mussels

adapted from Cook's Illustrated

2 cups dry white wine

1/2 cup minced shallots

4 large garlic cloves, minced

1/2 cup chopped fresh parsley

1 bay leaf

4 pounds mussels, cleaned and debearded

4 tablespoons butter, cut into pieces


Bring wine, shallots, garlic, parsley, and bay leaf to simmer in large pot. Simmer for 3 minutes to blend the flavors. Increase the heat to high, add the mussels, and cover and cook, stirring twice until mussels open (about 4-8 minutes depending on both pot and mussel size).


Remove the mussels from the liquid with a slotted spoon and place in a large serving bowl. Meanwhile, swirl the butter into pan liquid to make an emulsified sauce. Pour the broth over the mussels and serve immediately with warm, crusty bread for dipping.

No comments:

Post a Comment