Wednesday, November 23, 2011

Mussels in White Wine

As much as I love mussels, I have never cooked them at home. I know they're easy, I know they're cheap, but somehow I never found time to grab some and make them in my own kitchen. (Perhaps this is because my local grocery store doesn't carry them and I am too lazy to go to the fishmongers. This is where
Farm Direct steps in - fresh mussels to your door! And no, I don't get paid by them, I just love them.) Anyway - my first bag of mussels was obtained, and then I had a rummage around for what else to throw in. Onions, carrots, thyme, sage, chives, two puny red chillies - all of it was in the fridge or garden, so that's what went in. Oh, and the duck fat I've been using in everything lately - crazy good with every dish so far. And last but not least, a bottle of white that has been sitting on our counter, waiting for a chance to be used/drunk. So here you go - and yes, it is as easy to cook mussels as everyone says. This felt like a luxury lunch even though it was cheap and quick.

Mussels in White Wine
Serves 4 as starter, 2 as main
1 kg mussels
1/2 bottle white wine (I used a pinot grigio from Italy)
2 small carrots, finely diced
1 small onion, finely diced
4 sprigs of thyme
10 sage leaves, shredded
2 small red chillies
handful of chives to garnish
butter (or duck fat, if you have it on hand)
crusty baguette for dipping
1. Add 1 tbsp butter (or duck fat) to a large pan/pot that has a fitted lid. Place over medium heat until fat is melted, and then add carrots and onions and give it a good stir. Cook for a few minutes until onions are translucent.
2. Add wine, thyme, sage and chillies. Bring the liquid to a boil and let it boil for a couple of minutes.
3. Add the mussels and put the lid on the pot. Cook for 10 minutes - all of the mussels should be open now.
4. Serve portions of the mussels in bowls (make sure you get some of the cooking liquid in the bowl to dip the baguette into). Garnish with chives. Serve with sliced baguette.

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