Mussels are apparently the poor man’s food of shellfish, cheap and easily available. I haven’t had them in awhile and tonight, I made a little bit of it with some pasta.
So far, the best way I know to do mussels is to steam them. And contrary to popular belief, Sarah read somewhere that all properly-cooked mussels can be eaten, whether or not they open during the cooking process. No clue how true that is though.
Disclaimer: Consume unopened cooked mussels AT YOUR OWN RISK.
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Simple Butter Mussels
- Bring a pot with water about half a centimetre deep to the boil.
- Toss the clean scrubbed mussels in and add a splash of dry white wine. Then, put the lid on. Mussels cook really quickly so keep them in check.
- Remove cooked-open mussels to a bowl at once. After about a maximum of 8 minutes, remove all.
- DO NOT throw the remaining mussel liquor away! Melt in a small knob of salted butter and drizzle over the bowl of cooked shellfish.
- Sneak a happy smile, or shed happy tears.
Mussels are lovely with garlic and a little bit of chilli. So I think Aglio Olio is the perfect carbohydrate match.
Simple cooking, at it’s best.
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