The second is that we started discussing how Gewurtraminer was a great wine to make with steamed mussells. And I had a little mini aha moment. I was always under the impression that you cook with leftover wine. My husband and I love wine, but we don't drink a lot of it. We rarely finish a bottle that we open...so I realized that I should cook with the wine first, leaving at least 2 glasses to drink with our meal!
That evening I arrived home with a new bottle of wine and a pound of mussells. And started to search for a recipe, and here is a good one from Martha Stewart! Easy Peasy!
Mussels in White Wine and Garlic
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
4 pounds live mussels
1/3 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
6 tablespoons butter, cut into pieces
1.Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
2.In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.3.Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Post a Comment
Enter your comment here: