Note: When buying live mussels, you want to make sure they're shells are completely closed (indicating they're still fresh). Also, do not allow them to be packaged in a plastic bag as it will smother them. They should be wrapped in paper only, or a mesh bag. When you bring them home, promptly unwrap them and store in the fridge until you're ready to cook them.
Domestic Diva's Mussels Mariniere & Garlic Pommes Frites
2 lbs black mussels
1/2 cup dry white wine
1 shallot, diced
2 sprigs thyme
1 bay leaf
4 tbsp olive oil
10 yukon gold or new potatoes, chopped into spears
3 garlic cloves, minced
4 tbsp Italian parsley, chopped
2 tbsp lemon juice
salt and pepper
Directions:
Preheat the often to 425 degrees. Place the potatoes in a roasting pan and toss them with 2 tbsp of the olive oil. Roast in the oven for 40 minutes, or until cooked through and a little bit crispy. Remove from the oven, season to taste with salt and pepper. Toss them with the raw garlic and 2 tbsp of parsley.
Meanwhile, in a stock pot over medium high heat, heat the remaining 2 tbsp of olive oil. Add the shallots and saute until translucent. Then, add the white wine and herbs, salt and pepper. Simmer the wine for 3 minutes, or until slightly reduced. Then, turn the heat down to medium and add the mussels. Cover and steam them until cooked - you know they're ready when all of the shells have popped open - about 6-8 minutes. Remove from heat, top with the lemon juice and remaining two tbsp parsley. Enjoy!
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