From the Sea Pt 1: Mussels

Mussel DinnerThis past week has been a long and painful one. It started with a great trip to Atlantic City for my sisters birthday but I managed to catch a bit too much sun at the beach and got the most awkward sunburn ever and I never used to burn… I guess I have been spending too much time indoors over these past few years that my body does not know how to react to the sun! Then on Thursday I managed to loose my wallet while taking my jacket out of my bag while crossing the street after work. I have dropped things on the street before and I have always had someone point it out to me but not this time. I notice when I was going down to the subway with the plan in my head to go to Whole Foods and get Mussels for dinner but the lack of money and a metro card but a huge damper in that. I still have not had anyone contact me about my wallet so I figure at this point it is as good as gone. Thankfully I had no cash in my wallet and the only real important thing I lost was my drivers license but I have a passport until I deal with getting a new one which is bound to be a big pain since I had a CA ID but I now live in NY…. but that is life I guess.

So on Friday I decided to try again and went a bought Mussels to make for dinner. I really enjoy the simple preparation of mussels with white wine and bread so that is what I decided to make and while it will no bring my wallet back to me it did end my work week on the upside. So Next time you have a bad week maybe you will think about making this super simple recipe that is both fancy seeming and delicious. The perfect pick me up for whatever is keeping you down.


Serves 2 for dinner

Adapted from ‘Mastering the Art of French Cooking’

2lb bag of Mussels (make sure to choose mussels that are stored on ice and are mostly closed if they are open see if they will close and stay closed)

1 1/4 cup of your favorite reasonable priced white wine ( I used a nice Pinot Grigio)

7 Sprigs of Fresh Parsley (2 Sprigs chiffonaded for garnish)

3 Cloves Garlic Chopped

2 Bay Leaves

1 Large Stock Pot w/ lid

Bread to serve with the mussels

Mussel Dinner

The Procedure

Clean your mussels off by scrubbing them with a brush under cold water and removing any of the ‘beard’ that is on them

In a large stock pot combine the white wine, 5 whole sprigs of parsley, Garlic, and Bay Leaves.

Turn the stove on high and let the wine mix come to a boil and let it boil for a minute or two.

Pour in the mussels and cover with the lid.

Let the mussels steam for about 4-5min

Check to see if the mussels are all open and turn off the heat. If any mussels did not open throw those away.

Serve portion mussels into 2 large shallow bowls and pour over the mussel broth, garnish with parsley and serve with bread.

Mussel Dinner

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