I have to admit, I’ve always been a bit squeamish about making mussels on my own. It’s one of those things, you know? I see them in the seafood case at whole foods in all their shiny, black glory, and I walk right by.
Well this time, I told myself, things were going to change. Mussels in white wine is one of Luke and my favorite dishes. And I’ve told you how I love challenging myself to recreate restaurant dishes while saving a pretty penny.
I grabbed a 2 lb bag at Whole Foods for $5. Not too shabby! If I could do it again, I would purchase the mussels individually to prevent throwing out about 10 of them because they ‘didn’t close when touched’…trust me, you do not want a bad mussel.
Also, I scrubbed and scrubbed but they were still gritty… Fine for us, but I won’t be serving these to guests.
I used a Food and Wine Magazine recipe for inspiration and voila– let me tell you, have no fear! Mussels are a super easy, trattoria-esque meal. And any excuse to dominate a full size baguette is reason enough for me!
2 pounds mussels, scrubbed
3/4 cup dry sherry
3/4 cup dry white wine’
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
Pinch red pepper flakes
Two 14-ounce cans cannellini beans, drained and rinsed
3 tablespoons chopped parsley
Crusty bread, for serving
- In a deep skillet, combine the mussels, sherry and wine. simmer, cover and cook over medium heat until the mussels open, 3-4 minutes. (Just leave the lid on… they’ll be fine).
- Pour mussels and broth into a bowl, set aside.
- Wipe out the skillet and heat the olive oil in it. Add the garlic and red pepper and cook over moderate heat for 1 minute. Stir in the beans. Add the broth, season with salt and bring to a boil. Add the mussels and the parsley and heat through. And whatever you do…
DON’T FORGET THE BREAD!