Savouring Saturday: Mussels!

This week was gloriously sunny, here on the Central Coast.  It felt like day after day of sunny summer days….and I’m not complaining!  It is always great having a bit of sunshine to brighten things up when you have a long checklist to run through….it makes the to-do list way more palatable.  So, after dropping kids at school in the AM, I ran over to Sam’s house for “office hours” all week.  The days were spent oscillating from what we call “computer numb brain” to dirty painting and concrete projects.  However, it was great getting things accomplished and feeling spoiled at the same time.  The best part was our mid-day noshing.  Our daily snacking changed so much from day-to-day, but I really wanted to share my favorite: mussels.  I had thrown this dish together the night before for my fam, and they raved as they devoured it.  So, of course, I had to share it with Sam, the interns, and now you 🙂

Easy and quick, I’m betting this recipe will soon be a favorite….especially if you have to make something in a pinch and want to look like a kitchen rock star!

20140407_115843The list of ingredients is small, simple, and flavor packed.  Start with 5 to 6 cloves of garlic (minced), two tomatoes (chopped small), and 4 scallions (minced).  In a medium sized pot, add 2 tablespoons of butter.

20140407_115952Then add in the garlic, sauteing til tender.  Next, add the tomatoes and cook for 1 minute.

20140407_120045I looove the color that starts to happen as the tomatoes bleed out a bit.  You know the flavor is going to be awesome!  Now, add in your mussels.  You could add in fresh mussels that you have cleaned and debearded, but I chose the even simpler route of using frozen mussels that had already been cleaned and essentially cooked.

20140407_120324Start to simmer the pot and add a half cup of white wine.

20140407_120255Once your mussels have cooked (we are talking minutes here: fresh mussels will have opened up and frozen mussels will have thawed, LOL), go ahead and add the scallions.

20140407_120519Give it a stir and serve!  That is literally it….seriously easy!  We decided to eat the pot with some crusty bread, cold beers, and a piping hot artichoke with our citrus aioli.

YUM

20140407_12194620140407_12195720140407_122004Yup, Sam’s a nerd! 😉20140407_122757I warn you, you may want to drink the broth.  Don’t be embarrassed…GO FOR IT!

Bon apetit!

xoxo

Chanda

 

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