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CookTeaser

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RECIPE

Serves 2

A CookTale

We started off the week in a low cal, low carb, fat free style, and with six days in front of us, I’m sure we’ll go uphill from here. My version, one of over a million others, focused on as non-fattening a preparation as possible. We even excluded the sauce sopping baguette, unfortunately! The one universal thing about a plate of Mussels, it looks as mouth watering as it tastes.

INGREDIENTS

2 Pounds of Mussels (Prince Edward Island preferred, beards removed)
4 Small Shallots, (finely sliced)
2 Garlic Cloves (finely sliced)
Sea Salt & fresh Black Pepper
2 TB of EVOO
2 Cups of White Vermouth (preferred vs white wine)
1-1/2 TB of Tarragon Butter (if unavailable use unsalted butter & 2 TB of chopped fresh Tarragon Leaves)
1/4 Cup of chopped flat leaf Parsley
Lemon wedges

METHOD

1. Heat the EVOO in a large pot, add the Shallots & Garlic & cook until Shallots & Garlic soften. Add the Vermouth, bring to a boil and stir in the prepared Mussels.

2. Cover the pot & cook the Mussels until all of them have opened, about 7 minutes. Discard those that do not open.

3. With a slotted spoon remove the mussels to a large bowl. Bring the cooking liquid to a simmer & whisk in the Tarragon Butter, or the Butter & Tarragon Leaves. Season to taste with Salt & Pepper.

4. To plate, generously spoon the sauce over the Mussels, sprinkle on the Parsley, add the Lemon wedges & serve.

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