Week #2 of fall semester classes is all completed! And bonus, class was only held 2 days this week due to the labor day holiday weekend. I always wonder why we start the week before Labor Day though - it makes the first two weeks of classes rather.... wasteful. No one has done the reading, cold calls are a miserable experience as the professor goes around and around the room until a shot gunner knows the answer. And these two weeks and being a 3L, even the shotgunners aren't doing the reading, outlining, and briefing. Wonderful thing about tonight, I was actually quite prepared for class. Thanks to our trip out to the east coast, I had more than TWENTY hours in the car to get work done. And thus I read.
As for our trip to the "east side", we visited with one of my best friends from college and her husband in Connecticut, took the train and spent a day in NYC, and then hit up a winery at the end of the weekend back in Connecticut. Wonderful weekend. And since it was on the east, I had fresh mussels one evening that were absolutely superb! The bread and cheese eaters in the group had this delicious bourbon caramel baked brie that was to die for. (I may have had a small nibble or two against my better judgment, but it was sweet cheese heaven - in other words, worth it) The restaurant was called "Plan B"... no, I know what you're thinking. Not that kind of Plan B - they actually focus on beer, bourbon, burgers, and beef.
The mussel dinner is what inspired this quick late night meal after a full day of work and 2 classes. So when I got to campus after a full work day and with a very empty tummy at this point, I called my husband and asked him to please pick up some mussels on his way home. He delivered and so I happily cooked.
Ingredients:
- 1 Tbsp extra virgin olive oil
- 1 lb mussels from your local grocery store, make sure they sort them for the ones that are tightly shut otherwise you're wasting money as you need to discard those little fellas.
- 1 small yellow onion, chopped
- 1 Tbsp garlic
- 1 cup chardonnay or pinot grigio
- 1 tsp chicken bouillon
- 1 large tomato or 2 medium tomatoes - diced/chopped
- 1 tsp dried parsley
Directions
1) Heat a saucepan at medium with the olive oil
2) Place onions in saucepan for about one minute, stirring occasionally to prevent charring
3) Add garlic to saucepan. Let onion and garlic become tender and onion translucent.
4) Increase heat to high and add mussels to saucepan
5) Immediately add wine, bouillon, tomatoes, and parsley into saucepan and stir a bit. Add lid to saucepan and let steam for about 5-6 minutes.
5.5) Optional step: pour yourself a glass of wine and enjoy while you let the steam do the work
6) After 5-6 minutes, the mussels should all be opened up which means they're all done and ready to be plated and eaten.
7) Place the fellas and broth in a serving bowl of your choice and bring to the table.
7) Impress your guests, diners, or your own appetite with this quick and simple dish. For folks that can eat bread, break off pieces of a baguette or even just toast and dip in the broth! Or you could even serve the mussels and broth atop a plate of pasta as a full dinner.
No comments:
Post a Comment