Tag Archives: Seafood

Simple Butter Mussels

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.

Simple Butter Mussels

  1. Bring a pot with water about half a centimetre deep to the boil.
  2. 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.
  3. Remove cooked-open mussels to a bowl at once. After about a maximum of 8 minutes, remove all.
  4. DO NOT throw the remaining mussel liquor away! Melt in a small knob of salted butter and drizzle over the bowl of cooked shellfish.
  5. 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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World’s Richest Seafood Cream Sauce

It’s a bold claim there but check this out:

    1. Render bacon fat out with butter. Fry bacon.
    2. Welcome the Aroma Fairies.
    3. Add seafood and let it fry about in the bacon fat for a bit.
    4. Poach seafood by adding white wine.
    5. Boil away till alcohol has burned off.
    6. (If you want heart-palpitations) Add full fat milk and bring to a boil.
    7. (If you want a cardia arrest) Crack in a beaten egg.
    8. Then add cream, and reduce the sauce.
    9. Season accordingly, with salt and pepper.
    10. Have it with angel-shaped pasta, because it’s the world’s tastiest.

It’s so rich I nearly lost my voice after dinner.

Okay, I exaggerate.

But only slightly.

Anyway, try it today.

I dare you.