For one day and perhaps one day only between the next few days of rainfall, we were lucky enough to travel down to Wilmington to gather rations for a several weeks…special TJ’s and “Whole Paycheck” goods that is…
As always a great experience at TJ’s and thanks to a great friend, an equally great experience at Whole Foods, great lunch, brick oven pizza and mussels for dinner after a long day of fun food and socializing since we ran into several other CC acquaintances that drive 1 +3/4 of an hour to shop every month or so…
I don’t often find good fresh mussels around here so I couldn’t pass up the 2 pounds of fresh ones at Whole Foods, just enough for me since someone else doesn’t eat them…easy and just takes minutes to steam open.
Steamed Mussels – for 2 pounds
2 tablespoons EVOO
3-4 tablespoons unsalted butter
1 large shallot, thinly sliced
1 leek white part only, thinly sliced
2 fat cloves of garlic, peeled and smashed
2 small bay leaves
1 teaspoon red pepper flakes
* optional pinch of fennel dust
Several sprigs of Italian parsley
1 lemon quartered (1/2 for the pot liquor and save the rest to use table-side)
3/4 cup white wine
a splash of Ouzo or Sambuca
Add butter and oil to a pot large enough to hold all of the mussels. Sizzle the shallot, leek garlic, bay leaves, pepper flakes for 2 minutes, stirring the entire time. Splash in the wine and Sambuca, cook for 1 minute or so to burn off the alcohol. Add the lemon half bring to a full boil and toss the mussels and parsley into the pot, cover, steam for 1 +1/2 – 2 minutes. Toss to be sure all of the mussels open, discard the ones that don’t open.
Pour it all into a large bowl or serve from the “moules pot”…I found one years ago just after I was served mussels from a modules pot at the Blue Talon restaurant in Williamsburg.