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| Easy breezy. Beautiful meal |
Mussels and white wine. It can't get anymore perfect than this for the weekend :)
In fact, there shouldn't really be a recipe for this, just 5 other ingredients, no spoons or cups. A handful of this and a bunch of that will get you there (with good wine of course)...
In fact, there shouldn't really be a recipe for this, just 5 other ingredients, no spoons or cups. A handful of this and a bunch of that will get you there (with good wine of course)...
BUT I felt compel to supplement the recipe anyway because when I started cooking I love to follow every recipe to the T (literally, means walking 5 blocks for a missing ingredient!). However this dish is really one of those where you can exercise instincts and taste preference easily :)
Ingredients
- 1 kg black mussels, thoroughly scrubbed
- A third of a white wine bottle, or 250ml
- 4 garlic clove, minced
- 2 shallot, minced
- 2 bird's eye chili (chili padi)
- A bunch of parsley, or 5 stalks
- A knob of butter, or 50g
- A couple drops of olive oil, or 1 tbs
- Sea salt and freshly ground black pepper
Directions
- Heat up a large non-stick pan on medium heat with olive oil and stir fry minced garlic and shallot
- Add white wine first then mussels and cover lid for 5 minutes
- Check all mussels are opened, if not continue steaming with lid on for a couple of extra minutes. Discard stubbornly unopened mussels
- Once ready add butter, chili and parsley
- Stir fry to coat mussels evenly
- Add salt and pepper to taste by testing the broth
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| Delicious. Sunny. And wine. I want my weekend again! |