The first time we went to visit Kevin and Linds in the Bay Area, they made mussels. I wasn’t sure at that point how I felt about them. It didn’t take long for me to be hooked.
I loved the experience of the meal. Great California wine to drink, a fun cooking moment where the fresh mussels opened as they cooked, a meal we laughed through as we sopped up the sauce with fresh bread.
This time in California, we made sure to recreate this experience numerous times.
The mussels didn’t take long at all to cook or prepare. We usually paired them with shrimp, fresh bread, salad and a veggie.
Take me back.
- 3 pounds cultivated mussels
- 2 tablespoons salted butter
- 2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (5 to 6 cloves)
- 3/4 bottle of white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pour yourself a big glass of California wine of choice, then you can get started.
- To clean the mussels, put them in a large bowl of water and let them and soak for a few minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Throw away any mussels whose shells aren’t tightly shut.
- In a large pot or frying pan, I used one with 3 inch sides and a large base, heat the butter and olive oil over medium heat. Add the garlic and cook for a minutes. Then add the wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened. Throw away any that do not open.
- When all mussels are ready, pour the mussels and the sauce into a large bowl and serve hot.
- It’s important to have anything else you are serving ready when you start to cook the mussels because they don’t take long and will be best eaten right away!!
Pour another glass of wine, enjoy chatting and dining together!