December 31, 2007
Happy New Years!!! Almost!!! I had mussels for dinner tonight, and they are so good and so easy, I wanted to share this super quick and simple way to a seafood feast. No straining involved, I promise. Trust me, I spent the day at the Met herding my kids (Tapestry exhibit is marvelous by the way!), so the last thing I wanted to do was anything involving large amounts of effort. You will enjoy this.
5 lbs. mussels
3 T. butter
2 T. extra virgin olive oil
6 oz. white wine
3 cloves garlic
2 stalks celery, or the heart of the celery, with leaves
Italian parsley if you have it
If you buy your mussels from a good seafood purveyor, then they should be scrubbed and ready to go. All they should need is a nice rinse.
Mince the garlic, and cut the celery paper thin, and chop the leaves small. Chop the parsley if you're using it.
In a nice big pot, heat the butter and oil and sweat the garlic and celery, reserving the leaves. When soft, you can add the leaves and then the wine.
Bring the wine to a boil, add the mussels and put the lid on the pot.
Steam the mussels until they open.
I like to serve this with a nice baguette to sop up the delicious broth that will be created, and a nice white wine.
Tonight I used a lovely baguette that had whole garlic baked in. I toasted it on an open griddle, and paired this all with a nice Traminer Riesling. Oh yes! This was a great way to say farewell to the old year and to prepare for the new one! Can't wait for fondue tonight!...it's a midnight thing.