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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

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

1. 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.
2. Add the wine and simmer until slightly reduced, 2 to 3 minutes. Stir in the tomatoes and olives.
3. Add the mussels and cook, covered, until they open, 3 to 4 minutes. Discard any that remain closed. Stir in the parsley.
4. Divide the mussels and cooking liquid among bowls. Serve with the bread.



The Empty Shells!