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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Friday, April 08, 2005

Here's My Version

4 lbs mussels, cleaned and debearded
1/2 bottle white wine, tasted
1 head garlic, separated into cloves, peeled and crushed
2-3 tbs olive oil
a few grinds of fresh black pepper
salt to taste
several sprigs parsley and/or other herb such as basil, optional

heat a deep pot that has a lid, add oil and garlic. Stir fry for a minute or two until the garlic is blanched but not brown. Add wine, salt, and pepper. Bring to a boil, cook just until wine no longer has a raw alcohol smell. Add herbs if using; stir it up. Add mussels, cover pot, and cook a few minutes until mussels open.

Serve with crusty bread to sop up broth. You could also sprinkle the finished mussels with finely choppe0d herb - basil, chive, cilantro, parsley, etc., if you like.


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