Sunday, May 21, 2006
Mussels
Mussels in white wine, a cheap and quick Mediterranean classic, ubiquitous in French bistros and Italian trattorias. For 2 people, about 2 pounds of mussels, half a dozen or more chopped garlic cloves, some chopped shallot (optional) and a cup or so of white wine. Heat a couple of table spoons of olive oil in a pot large enough to hold the mussels, saute garlic and optional shallots a few minutes without letting the garlic brown, add the wine and bring to simmer, then mussels, and cover. When the mussels open in 3-5 minutes transfer them into a bowl with their shells, then reduce the broth a few minutes and pour over the mussels with a sprinkling of chopped parsley. Best eaten from the shell after scooping up some broth. # posted by ira @ 12:27 PM 
