 |
I spent a great weekend with two of my favorite people in the world. It turned into Tracy's Culinary Institute for Home Cooks. Mussels were the first item on the menu. Quite daring given one of my friends hails from Boston and the other Virginia; both better known seafood destinations than Paris, Texas.
2 lbs Mussels
1 Package cherry tomatoes (cut in half)
1 Small onion chopped (somewhat fine, but not really minced)
2 Cloves garlic (peeled and chopped)
1 Cup White Wine
2 Tablespoons olive oil
1 Good fistful fresh basil (rough chopped)
Heat a large skillet or dutch oven or whatever pot you have that will hold 2 lbs of mussels. Once the pot has heated add the oil and saute the onions until slightly translucent. Add garlic, tomatoes, white wine and mussels. Cover and steam until mussels open. Add fresh basil and cook another couple of minutes.
Pour all the contents into a large bowel and serve with fresh baguette. We use the bread to suck up all the great broth.
2 lbs Mussels
1 Package cherry tomatoes (cut in half)
1 Small onion chopped (somewhat fine, but not really minced)
2 Cloves garlic (peeled and chopped)
1 Cup White Wine
2 Tablespoons olive oil
1 Good fistful fresh basil (rough chopped)
Heat a large skillet or dutch oven or whatever pot you have that will hold 2 lbs of mussels. Once the pot has heated add the oil and saute the onions until slightly translucent. Add garlic, tomatoes, white wine and mussels. Cover and steam until mussels open. Add fresh basil and cook another couple of minutes.
Pour all the contents into a large bowel and serve with fresh baguette. We use the bread to suck up all the great broth.
Comments
Post a Comment