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| Delish! |
So while the other Howe girls are busy with life, I am still truckin along, maintaining not one but TWO blogs all by myself. I did not forget about our June Mediterranean recipe. Last night I made mussels for the Howe boys since the Howe girls were doing who-knows-what.
I stuck to my go-to place for recipes: RealSimple.com. I swear people, this is the place to find food recipes. It was a beautiful dish to prepare on a sunny summer evening. The only adjustment I made was not to include the olives. My brother Zach had never had mussels before and I had never made them so this was a risky meal to be sure. I started with shrimp for an appetizer and we served white wine.
So here ya go folks. Oh, by the way, I am also knitting a little yellow bag from the
Stitch n' Bitch book.
Ingredients
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| Steaming Mussels in Mom's Cast-Iron Pot |
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 1 large onion, finely chopped
- kosher salt and black pepper
- 1 cup dry white wine
- 1 pound beefsteak tomatoes, seeded and diced
- 1/2 cup pitted kalamata olives, roughly chopped
- 2 pounds mussels, scrubbed
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 small baguette, warmed
Directions
- Melt the butter in a large pot over medium heat. Add the garlic, onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until just tender, 4 to 5 minutes.
- Add the wine and simmer until slightly reduced, 2 to 3 minutes. Stir in the tomatoes and olives.
- Add the mussels and cook, covered, until they open, 3 to 4 minutes. Discard any that remain closed. Stir in the parsley.
- Divide the mussels and cooking liquid among bowls. Serve with the bread.
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| The Empty Shells! |
