So, it’s been a little while…quite a while, actually… since my last post, but I promise it’s been for good reason. I’ve been traveling! Seeing what there is to see and eating was there is to eat all over Europe. And, I’m excited to bring back some recipes that I know everyone is going to enjoy and that are paleo. Today’s is mussels with white wine and garlic. Mussels are a curious thing. Generally speaking, for seafood, they’re pretty cheap ($5/lb), but it seems rare to have them outside of a restaurant. It’s unfortunate because, like most shellfish, they’re very easy and very quick to cook. The key to delicious mussels is only cooking them until the shells open and then removing them from heat. I’m definitely going to be eating them much more often now that I know how simple and delicious they are.
ingredients (for one person):
- 1 lb mussels, scrubbed clean and beards removed where applicable
- 6 cloves of garlic, finely chopped or run through a garlic press
- 2 teaspoons crushed red pepper
- 1-2 cups of cheap white wine
- 2 tbsp of olive oil or other fat of choice
- over medium heat, in a large sauce pan or deep sautee pan, sautee garlic and red pepper until garlic is fragrant and translucent, about 3 minutes
- pour in the white wine and bring to a boil
- add mussels
- cover with lid and cook until shells have opened (2-3 minutes). You may need to stir a few times during the 3 minutes to ensure even opening.
- Remove from heat and serve.