I have eyed the Carlsbad Aqua Farm Fresh Mussels at my local Farmers Market, Little Italy Mercato, for months now. I love mussels but I have never been brave enough to try making them at home. I must have had a shot of courage in my coffee this morning because I decided to try it. A bag full was only $8
The girls working at the farmer’s market were super friendly and helpful. They showed me how to remove the little hairy bit that protrudes from the flat part of the shell; harder than it looked in their demo once home. This was the most difficult part of the meal. I solicited advice from the Twitter foodies for how to cook and this is what I came up with…
I sauteed garlic and shallots in 2 tablespoons of butter and olive oil. I added 2.5 cups of Viognier, the only white wine I had in the wine fridge, and then added the well rinsed mussels, covered the pan and gently shook the pan a few times to distribute the liquid well. I removed the open mussels one by one and put them aside in a bowl and discarded the few that did not open properly. Next I popped them all back in the liquid and reduced it until about half . I added 4 tablespoons of cream, salt, Pepper and about a 1/4 cup of finely chopped parsley; immediately removed pan from heat and transferred (carefully) the mussels into a bowl with liquid poured over them.
The result was delicious! The only problem was that there was far more than I could finish. My neighbors down the hall were happy about that 🙂
Cheers and don’t forget…Support Local Food and Products!