Alas, tomorrow is my day for dinner co-op and, like Tree, I haven't yet uploaded my menu from last week, so here goes. I learned how to prepare mussels during a Flavour Cooking School class with one of my best girlfriends, Emily. We drank too much wine, but I think I got it right. Easier than you imagine . . .
SUGGESTED WINE PAIRING: Sauvignon Blanc
Steamed Mussels in White Wine
2T unsalted butter
2 shallots, minced
2c canned or fresh tomatoes, chopped
2T chopped fresh tarragon or basil (I used basil)
1c white wine
4 lbs mussels, scrubbed and debearded (ask me about this is you choose to make)--mussels should be closed and alive
1c heavy whipping cream
sea salt and fresh ground pepper to taste
Heat large pot with lid over medium flame. Add butter and melt. Add shallot and saute until translucent, about 1-2 minutes. Add tomatoes, basil and wine. Simmer 2-3 minutes.
Add mussels and cover pot with lid. Simmer until mussels completely open, about 5 minutes. Remove mussels from pot. Discard any mussels that are not open.
Add cream to pot. Simmer on high until sauce thickens, about 2-4 minutes. Taste sauce and adjust seasoning.
Place fettucini, then mussels in individual serving bowls and ladle sauce. Serve immediately.
STEAMED VEGGIES
3 zucchini
3 squash
hand full of carrots
sea salt and pepper
Julienne then steam veggies until al dente. Season lightly with salt and pepper. Serve immediately
Melinda, I still can't believe you pulled off mussels. They were great! I've gotta get myself down to that cooking school! :)
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