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Do-it-Yourself – Sop-worthy Garlicky Mussels

In Do-it-Yourself, Gluten Free on September 29, 2013 at 11:17 am

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This is a great video and recipe on making basic Garlic-White-Wine Mussels at home. Honestly, now that I’ve made it at home, I’m not going to bother ever ordering this at a restaurant. It’s THAT good. With Prince Edward Island Mussels at barely $3/pound at the Farmers Market, I can make as much garlicky savory musselly goodness to my heart’s desire, and henceforth…I’m not spending the $20 and upwards for this dish at a restaurant! Such a sense of freedom! Also, this dish looks pretty impressive on the table and whoever you’re serving it to will feel mighty special.

I used fresh tarragon, basil, and some parsley straight from my garden, as well as garlic and shallots. You can also use red onions instead of shallots for wonderful flavor.

Silly me, I ran out of butter recently and forgot to pick some up, so I used extra virgin olive oil instead; additionally, I used some grated Gruyere that I had from a previous experiment (the Gruyere Apple Pie!), and that turned out fine and added the flavor and thickness to the sauce that is totally soppable with crusty bread. I also added half a lemon’s worth of juice for a bit of bright flavor, but that’s optional. For variation, you can use chopped fresh tomatoes instead for a rich tomato sauce.

Enjoy!

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*Word of advice about mussels – don’t eat any of them that are still closed after cooking. Before cooking, mussels are usually closed but sometimes become open. I usually do a tap test even before I cook mussels to make sure they’re still alive – if open-shelled, I tap on their shell and they will slowly close their shell if alive (they’re just being lazy) and if it never closes, I toss them out. And once again, upon cooking, if the shell is fully closed, discard it and don’t eat it.

For faster cleanup and a sanitary kitchen, bag up the shells and throw it out to your main garbage can or dumpster immediately. Don’t bother keeping seafood related stuff in your kitchen and waking up to lovely scents of fragrant old shellfish.

http://www.thesavory.com/food/quick-and-easy-mussels-white-wine.html

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