Flex Some Mussels
Looking for an easy way to wow your dinner guests on the cheap? Watch for mussels to go on sale in the seafood department of your local grocer and try this simple recipe.
Before you wine snobs out there start shaking your heads at my serving the leftover Pinot Grigio to my guests, read this piece by Lettie Teague at Food & Wine. Serve mussels with hot crusty bread to sop up the flavorful liquid at the bottom of the pan.
2 pounds mussels (rinsed)
4 tablespoons unsalted butter
1 shallot, grated
1 cup Pinot Grigio
1/2 cup chopped fresh parsley
In a 3 quart capacity French oven, melt the butter on a medium hot stovetop burner. Add the shallot and cook until soft, about 3-5 minutes. Add wine and continue cooking until liquid is reduced by half. Turn up the burner to medium high. Add clean, rinsed mussels and cover, steaming until mussels shells open fully to indicate doneness. Toss parsley on top of cooked mussels.
Serve with any crusty bread heated through in your oven while the mussels were steaming. Drink up the remaining chilled Pinot Grigio to wash it down and when that bottle is polished off, go ahead and open another! Serves 4 as an appetizer.
Gentle reminder not to drive if you've overindulged.