i was at the market last week (please note the use of the word "market" to sound more worldly, thank you very much), picking up my regular piece of salmon, when i noticed bags of mussels being sold for five dollars. two pound bags at that. but mussels! i mean, those are fancy things you only get when you go out to eat. but, au contraire (again, please note my haughtiness), after a bit of goggling i found that mussels are not only inexpensive but easy to make. and so i scrounged up an easy recipe from the dependable food and wine and came up with:
with spring starting and summer around the corner, i couldn't have found this recipe a moment sooner. all in it takes about six minutes to make (!), and i paired it with some french fries (thank you freezer section of trader joe's) and garlic mayo. it's not the healthiest recipe, nor will it do wonders for your breath, but it's the most fun i've had in the kitchen in a long time (yes, that deserves a #shitgirlssay).
if your store doesn't sell bags of mussels like mine, you can simply pick them up at the fish counter. about a pound a person is the way to go. as you can see, whenever i cook with wine i always use a cheaper bottle, referenced by the "two buck chuck" cork.
sauté the garlic and shallot for a few minutes before adding the mussels. a minute after adding the mussels, pour in the wine and cover the pot. i recommend using a large pot (unlike me), because it provides the mussels more room to spread out and come into contact with the heat. after about five minutes they should pop open. i fretted that mine weren't opening due to the small pot i used, but then - boom - all of a sudden they all popped open. if a few don't open discard of them - prying it open and insisting on eating it will make you sick. some mussels don't open, so don't worry about it.
stir in the butter and parsley with the sauce left in the pot, and pour over the mussels when the butter has melted.
serve with the garlic toasts mentioned in the original recipe, or some easier to make fries and garlic mayonnaise like i did. about one tablespoon to one minced clove of garlic and a dash of salt will give you the perfect garlic mayo.