So, mussels it was.
I figured we would need about 1/2 to 1 pound of mussels per person so I was looking at 8 to 10 pounds of mussels. Mussels are pretty inexpensive anyway but I am fortunate enough to have a friend who works for a seafood wholesaler so they were even less expensive. (I got 10 pounds of mussels for right around $20.) As I've mentioned before, I like to try to make Sunday dinners affordable since I do them so regularly and this fit into that category nicely.
One of the amazing things about mussels is that you feel like you're eating this luxurious, decadent meal, even though it's really quite simple. It was such a fun dinner and then the magic happened:
We had two singers/songwriters at dinner. One of The Kids and another special guest for the evening, my dear friend Geeves. At some point, a guitar appeared and after dinner we all moved to the living room and these two amazing musicians began passing the guitar back and forth, playing songs for us all to enjoy for hours and hours. I cannot describe how beautiful it was and I know it was a one-time magical combination of people, ambiance, food, and music. It is most definitely a highlight among Sunday dinners and will for decades to come be that one memory we go back to, "remember that one time ..." Amazing.
I know there are videos and pictures but I don't know who has them and where they live so for now, they live in my memory and therefore I cannot share them with you (they wouldn't do the evening justice anyway). What I can and will share with you are the recipes for the mussels.
I decided to do mussels two ways. One version with wine, one with beer. Very traditional and also very simple. All you need to add in order to have a feast with mussels is some good crunchy bread and maybe a salad. SOOO easy!
French Country Mussels
I adapted this recipe from one I found on food.com by Tebo.
Ingredients:
4 lbs of mussels
2 cups of dry white wine
1 Tblsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 16oz can of diced tomatoes
1 bunch of fresh cilantro, chopped (I use my food processor for this, it's much easier and quicker than doing it by hand)
Directions:
- Keep your mussels cold. If you get farm raised mussels, you'll not have to do much cleaning or de-bearding but you'll want to check each one for signs of life.
- Put the mussels in a large colander in your sink and run cold water over them as you work on them. If they're dirty, scrub them clean. Make sure you check each one to make sure they are all tightly closed. If you come across a mussel that is open, tap it a few times and set it aside. There's a good chance it will close by the time you get done with your pile of mussels. Mussels are still alive when you prepare them. They should be tightly closed. If they're open and don't close after tapping them, they are dead and therefore BAD. Throw any open mussels that do not close away.
- If you get farm raised mussels they likely won't have many beards but you'll want to check them anyway. If any of them have a beard (it's a little tuft or string of what looks like coarse hair), tug it down toward the hinge part of the mussel and it should come right out. Toss any beards you find.
2. Heat the olive oil in a large pot with a lid to medium high and cook garlic and onion until they are browned, about 5 minutes.
3. Add the tomatoes with their juice and the cilantro and cook for another 2 minutes.
4.Add the wine and bring it to a quick boil, reduce heat to let the wine simmer for about 4 minutes.
5. Add the mussels, toss well, cover and cook for about 5 minutes until they open up.
6. Remove the mussels to a serving dish and pour the liquid over them.
7. Enjoy with some crusty french bread to soak up the juices.
And now the version with beer:
Mussels in beer
I adapted this recipe based on a recipe by SarasotaCook that I found on food.com
I serve these with any kind of thick crunchy bread for dipping in the sauce and a simple green salad.
Ingredients:
4 lbs mussels (I like to use PEI because they're a small-ish size and have good flavor but use whatever is available and fresh)
2 - 3 cans of beer (any lager will do)
3 shallots, chopped
4 garlic cloves, minced
1 tsp - 2 Tblsp. red pepper flakes (depending on how much heat you like)
1 bunch fresh parsley, chopped (I throw it in the food processor to chop it up)
4 Tblsp butter
1 Tblsp. olive oil
salt & pepper to taste
Directions:
1. Prepare your mussels:
- Keep your mussels cold. If you get farm raised mussels, you'll not have to do much cleaning or de-bearding but you'll want to check each one for signs of life.
- Put the mussels in a large colander in your sink and run cold water over them as you work on them. If they're dirty, scrub them clean. Make sure you check each one to make sure they are all tightly closed. If you come across a mussel that is open, tap it a few times and set it aside. There's a good chance it will close by the time you get done with your pile of mussels. Mussels are still alive when you prepare them. They should be tightly closed. If they're open and don't close after tapping them, they are dead and therefore BAD. Throw any open mussels that do not close away.
- If you get farm raised mussels they likely won't have many beards but you'll want to check them anyway. If any of them have a beard (it's a little tuft or string of what looks like coarse hair), tug it down toward the hinge part of the mussel and it should come right out. Toss any beards you find.
2. In a large sauce pan with a lid, add olive oil over medium high heat and add the onion and garlic. Saute for 4 - 5 minutes.
3. Add the red pepper flakes if you are using them.
4. Add the beer and bring to a simmer (about 5 to 7 minutes)
5. Once the beer is simmering, add the mussels, reduce heat to medium, cover, and simmer for 5 to 7 minutes until the mussels have opened up.
6. Turn the heat off, remove mussels to a large serving dish.
7. Add the butter & the parsley to the sauce and bring back to a simmer until the butter is melted.
8. Pour the liquid over the mussels and serve.
