Mussels

Making seafood always reminds me of my Aunt Lucy. I aspire to reach her comfort with seafood and her incredible knack to bring out the most amazing flavors with just a few simple ingredients. She can whip up an unforgettable meal in no time.

 

2 lb Mussels- scrubbed clean removing beard and any sand

2 Teaspoons Olive Oil

1 Shallot-chopped

2 cloves Garlic-chopped

½ teaspoon red pepper flakes

3/4 cup White Wine- something light and crisp

3 tablespoons chopped Parsley

 

In a large flat bottomed pot with a lid, heat olive oil.

Saute shallot and garlic and red pepper flakes. Add wine and cook for 3 minutes.

Add mussels.

Cover and cook for about 8-10 minutes or until mussels are all open.

Turn off heat and let sit for one minute.

Pour into a large bowl and sprinkle with parsley.

Spoon mussels into individual bowls with plenty broth.

Discard any mussels that haven’t opened.

Serve with crusty bread and a glass of white wine.

 

 

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

One response to “Mussels

  • Lucy Lombardi

    Gina, thank you for such a lovely compliment. It was with such pleasure that I watched the family enjoy my simple dish. We had such a wonderful time in SC, can hardly wait for the next reunion. Love you and tony. Be safe, you are always in our hearts.

    Love Aunt Lucy

    Sent from Lucy’s iPad

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