I've only ever made mussels once before and that must have been more than four years ago. I've been craving seafood lately so I made a run to the Grand Mart last night and bought some fresh mussels and veggies. I'm pretty happy with the outcome (and so was Mike), so we'll consider this a success!
What you need:
3 cloves garlic, minced3 green onions, chopped
1 tbsp olive oil
1 medium tomato, chopped
2-3 mushrooms, chopped
1 lb mussels
1/2 can beer (whatever you fancy, I actually used Miller Lite)
lots of fresh cracked pepper and salt
a pinch of sugar
water cress
What you do:
1. Scrub the mussel and place in a bowl with ice cubes and water (make sure those babies stay shut!).2. Saute the garlic and onions in the oil for five minutes, until fragrant.
3. Add in the beer, tomatoes, mushrooms, salt, pepper and sugar. Let simmer for a few minutes and then add the mussels.
4. The mussels will cook quickly, about 5-8 minutes. You'll know when all the shells have opened and the meat inside has cooked. Remove any unopened shells and discard.
5. Place a handful of (washed) watercress in a bowl and pile on the mussels with a generous portion of the broth.
What I made Mike for dinner since he isn't much of a mussels guy... Grilled tomato-basil pork loin with pan-fried potatoes. Note to self: Three pans on the mini stove results in a pan full of potatoes on the floor.... good times...
