an equal opportunity eater.
Taking the neurosis out of food, one meal at a time.
Thursday, August 11, 2011
Does cooking seafood frighten you? Does just looking at it give you the shivers?
I remember going to Tijuana as a kid and watching them crack open clams, adding lime, onions, hot sauce,
cilantro and making a spectacular cocktail. Or, digging on the beach and coming up with those wildly
iridescent interiors of mussel shells. Shell fish was always an exotic item, and never served at home.
But mussels are easy! Sustainable, and relatively inexpensive:
In a soup pot saute two tablespoons of butter. Add and saute a minced shallot. Splash in a half cup of white wine and let it boil down a bit. Bring to a simmer. Throw in your pound of freshly rinsed mussels (somehow they no longer have beards, those bits of grit you have to pull out of them) cover, and cook--5-7 minutes on low, until all the mussels have opened.
Garnish with parsley. Serves one mussel hungry person.