Mussels can be smoked, boiled, steamed, roasted, barbecued… or fried in butter.
We are obviously going the butter route tonight.
Give those babies a bath. You’ll notice the water getting all foggy as you rinse them. When the water clears, you’ll know they’re clean.
This is a ZOMBIE MUSSEL (read: DEAD & BAD). Mussels need to be alive before they are cooked. A dead mussel will be open; a living mussel will be tightly shut.
Chuck the zombies.
We’ll be friends with these guys.
Now, on to the broth. Chop up half a red onion.
Oh, just showing off somebody’s homegrown garlic & shallots…
Ok, so I don’t “respect wood.” Still, you need to finely slice about 10 shallots & 20 cloves of garlic. Go crazy.
Butta, butta… but I love ya..
In goes the GARLIC & ONION.
Cook for a minute or two and then add SHALLOTS.
The first wine pour! Just enough to cover it all.
I could drink that. I'm serious.
Dump those babies in & turn the heat up!
Keep pouring the wine to cover the mussels. It’ll boil down.
Always with the fresh prince of parse
Chop her up.
Slip 'er in.
Might as well.
God you're pretty.
It's a (sexy) mussels date night.
As an aside, if you click on my Neighborhood page, you can read all about the history of Caputo's Bake Shop!