Mussels in garlic butter
I have a rule at 5117. Everyone’s job has to benefit me. King Daddy gets me discounts at Barnes and Noble. My stepson, Josh, supplied me with all things Ralph Lauren when he worked there (sadly, he changed jobs and we had to excommunicate him from the family since his new job does not benefit me), and Noah is working at Cool Springs Wine and Liquor until he finds a PR job. Now that benefits me big time.
Noah gets a discount on all of Mommy’s hooch. And he’s learning all about wine and brings home new bottles all the time. Which is how we are getting to mussels. The other day he brought home a bottle that the store’s wine expert said we just had to drink with mussels.
This is Middle Tennessee. It’s not like mussels are available at the Piggly Wiggly. So I went on a hunt and finally found them at The Fresh Market. And I found out three things about mussels, which I had never cooked before. They’re cheap (about $3 a pound, even at The Fresh Market). They cook in about 5 minutes. You literally put them in a pot, shut the lid, turn the heat to high and shake a couple of times. And, like most seafood, they really go great with garlic and butter. Lots of bread for sopping, please.
Oh, yes. We will be having these again. The recipe I used came from a 1996 Bon Appetit issue. Here you go. You can thank me later.