Fast, Sorta, Food II

To me, fast food is not about getting food fast, but how much work I have to do to make it so I can maximize the time I spend with The Countess.

Today I'd like to give you my recipe for Mussels. There's nothing that's tastier, simpler or cheaper.

The Count's steamed mussels.

This is an entree not an appetizer, and serves two. If you want to make more, I strongly suggest making multiple batches, because more than this many mussels and you risk not cooking them evenly... the bottom (of the pot) ones will be overcooked and the top ones will still be raw.

• 2 2lb bags of mussels
• 1 to 2 cups sherry, sake (my favorite to use) or other dry, white wine
• 6 cloves garlic minced or 3Tbs minced garlic in a jar
• 3 Tbs fresh parsley or 1½ Tbs dried parsley
• Many slices of stale bread or toasted fresh bread to sop up the liquid (the heartier the better)

1. Wash mussles. As you're looking at them, toss out any that have broken shells or whose shells won't close when handled. If any have "beards" (whisker-like hairs), pull the beards off (they're just what the mussles use to attach themselves to rocks, they're not yucky, and for the most part cultivated mussels are de-bearded these days.)
2. Add the wine to a large steamer or a large pasta pot, cover, and put on largest burner turned to high. The pot should be big enough to fit all the mussels. If your largest pot will only hold half the mussels, then make them in two batches.
3. When a good steam starts to escape from under the pot's lid, dump in the mussels, garlic and parsley and cover again. Give the pot a good shake and steam for five minutes. Give the pot anther good shake half way through and again at the end of the cooking time. Shaking them helps distribute the garlic and parsley, wets the mussels a bit and hopefully cycles the bottom mussels up and the top mussels down in the pot. Don't uncover the pot.
4. The mussels are cooked when they open, so if the majority are still closed after five minutes, keep going. What will happen is that the ones that are overcooked will drop their meat from the shell... you'll have empty shells and the meat will fall into the liquid at the bottom of the pot. Not a terrible thing, but they'll be a little more rubbery since they'll be boiling instead of steaming. Don't worry too much though, with a good steaming pot, five minutes should be just about right.
5. Pour the mussels into bowls, making sure each bowl gets half the liquid, and serve with the bread.

You may want to have a communal third bowl for the empty shells. When I make this, all you can hear is us slurping and the empty shells "dinging" when they hit the metal bowl. Slurp, ding. Slurp, ding. Slurp, ding.

Buon salute e mangia bene.

Comments

[The Countess]

So, dear, are we having mussels tonight for dinner?

We need chips and nuts, too. ;)

[The Count]

Hmm, sounds like I'm going to the store as soon as the bread finishes baking. :)