Saturday, February 9, 2013

Talya's Mussels & Wine!


Mussels You Say…With White Wine You Say…  Well Here It Is!!!

I love mussels; they're one of my favorite things to eat and when done well they really do enhance any meal or occasion. But since I only grill or cook omelets, I’ve never tried cooking them myself. 

And my idea of cooking with wine is to have a glass or two while “keeping an eye” on whatever I’m grilling.

However, I realize drinking wine while cooking doesn’t answer the requests I get for cooking with wine recipes. So I’m extremely excited that Talya Boerner, our resident cooking with wine expert and blogger, has once again given us a great recipe. So if you love mussels, Talya says this recipe is not only delicious but also easy.

So without further ado here’s another of  Talya’s fantastic recipes!!!!  

Cheers!!
Harold

Talya's Mussels & Wine

I always thought mussels would be an incredibly difficult dish to cook. This is not the case at all.  The following recipe is courtesy of Dallas Central Market Cooking School. I attended the class last summer and discovered how truly easy it is to cook mussels.

Ingredients

(serves 6 as an appetizer, 2-3 as main course)


3 tablespoons unsalted butter


2 medium cloves of garlic, minced


1/4 cup finely chopped shallot


2 cups roma tomatoes, diced 1/2 inch


1 cup dry white wine


1 teaspoon salt


1/2 teaspoon freshly ground black pepper


3 pounds of fresh black mussels, scrubbed and de-bearded (if you buy them at Whole Foods they come this way)


1/2 cup fresh basil, chopped


2 tablespoons fresh parsley, chopped

Pinch of fresh thyme

Crusty French bread, to serve


Method

1. Heat the butter in a large stew pot over medium-high heat. Add garlic and shallots. Sauté until golden, stirring constantly.

2. Add tomatoes, stirring occasionally until the tomatoes give up their juice. Then add white wine, salt, pepper. Cook until reduced by half.


3. Stir in the mussels, turning to coat them with the sauce. Cover the pot and turn heat to high.


4. Cook mussels, covered, 7 - 10 minutes. Turn off heat.


5. Add herbs and stir to incorporate.


6. Divide mussels among serving bowls, discarding any that did not open, and ladle the sauce over them.


7. Serve with bread to sop up the sauce.



Bon Appétit!

talya






Be sure to join and follow Talya's very entertaining blog, grace grits and gardening, which is a wonderful read about life and growing up in a small town. She also has a facebook page for Grace Grits and Gardening. And you can follow her each week at lakewood.advocatemag.com where she blogs about the history of Munger Place and East Dallas. 


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