Mussels, and lobster, and haddock, OH MY!
I’m baaaaaaack, and I’ve been doing a lot of cooking with seafood this week! MY FAVOURITE! I know not everyone agrees, but I absolutely adore it, and it can be a little overwhelming to cook it, worrying about over cooking it, or not cooking it enough. Well I say there is NO NEED to fear! Be bold and try a new dish today!
1 lb mussels
2 tbsp olive oil
2 tbsp butter
1 small/medium onion
3 cloves garlic
1 cup white wine
Scrub the mussels in their shells and let them sit in a bowl of salt water (1 tbsp salt per quart). Any mussels that don’t close after you’ve scrubbed them are dead, so discard them. Leave the mussels in the water for 10 -15 minutes while you dice the garlic and onion into fine pieces. Melt the butter a pot with olive oil and cook the onions and garlic until translucent on medium-low heat. Add white wine, parsley and mussels, stir and cover for 8-10 minutes. Discard any mussels that don’t open after cooking. Serve with some kind of crusty bread to dip in the sauce! DELICIOUS! Continue reading