It was just another Friday night dinner at home, and our usual routine of cooking while listening to 80's rock, eating, drinking wine and watching a movie is comfortable and familiar. I love Friday nights, when the whole weekend is ahead of me and I can plan out everything that I want/need to get done. Whether or not it all will get accomplished remains to be seen at that point, but I like looking forward to all the possibilities.
I had shopped after work that day at Hmart, our local Asian market, for fresh, sushi-grade tuna and live mussels. I scrubbed the mussels under cool water while Jamie diced the tuna for the Thai Tuna Burgers I wanted to try from Food and Wine. We followed the recipe almost exactly, including the ginger lemon mayonnaise which was so good, although we did add a few bread crumbs to the mixture as the burger patties wouldn't hold together otherwise. This could be due to our lack of a mortar and pestle so the ginger and garlic may not have been mashed as thoroughly as they should have been. The burgers were delicious, especially with the crunchy, slightly pickled cucumbers and red onions. I also garnished the burgers with a handful of micro greens, which looked ever so pretty and fresh on top.
Before the burgers, though, we ate hot edamame with a generous sprinkling of coarse kosher salt, and mussels, steamed in white wine and broth, seasoned with garlic, shallot and a little lemon and butter. There's nothing quite like the scent of a knob of butter, melting in a hot pan, garlic and shallot browning in the pool of melted butter. I can't wait for the next Friday night...
Steamed Mussels in White Wine, Garlic, Shallot and Butter
- 2 pounds live mussels
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, roughly chopped
- 1 large shallot, roughly chopped
- salt and pepper
- 1/2 cup white wine
- 2 cups chicken or vegetable stock
- 2 tablespoons freshly grated Parmesan cheese
- lemon wedges
- fresh herbs or micro greens
Rinse the mussels (which should be purchased fresh that day and kept on ice in the refrigerator until ready to cook), and scrub the shells under cool water with a vegetable scrubber. Pull off any visible strands of the "beard". If any shells are open, or smell bad, throw them away; those mussels are already dead.
In a large saucepan (one with a lid) melt the butter and olive oil over medium heat. Add the garlic and shallot, with a little salt and pepper, and brown for about 2 minutes until fragrant. Add the white wine and broth. Bring to a boil over medium heat, then add all of the mussels at once. Cover with the lid and steam the mussels until the shells open, about 4-5 minutes.
Scoop the mussels into a large bowl, pour some of the broth over the top, and sprinkle with the Parmesan cheese and a squeeze of lemon and the herbs. Enjoy immediately, with some crusty bread to soak up the broth.
Yields 2-4 servings.
Recipe from Curly Girl Kitchen