had. Lobster is my favorite thing but they are expensive and the shell is tough to crack so I figure why not take advantage of this trip and stuff myself with lobster rolls.
Talking about seafood, mussels are in season. These mussels are gorgeous and represent the taste of the sea well. So here is a mussel recipes for you.
Steamed Mussels in White Wine
They were yummy. There was literally no leftover as four of us digged in.
INGREDIENTS
adapt from epicurious.com
- 1 large shallot, finely chopped
- 1/4 onion, finely chopped (about 1/3 cup)
- 1/4 cup dry white wine
- 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
- 1 tablespoon white wine vinegar
- 4 1/2 pounds mussels, scrubbed, debearded
- Freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- Special equipment: Cheesecloth
- Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
- Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
