mussels with wine
Here is my entry to the worldwide-web food event "Is My Blog Burning?" (IMBB). The eighth edition is hosted by Donna which features wine or spirits as a main cooking component of the dish. My contribution is a very simple tahong (mussels) with wine. I used a Chilean Sauvignon Blanc - don't ask me why I don't know anything about wines. I just asked my husband on what to use. This is adapted from a recipe in the fooddownunder.com website. I just simmered the wine a little bit longer to reduce the alcohol taste and added some salt and garlic. It turned out quite good, the freshness of the mussels standing out in the simplicity of the dish.
I saw an episode of a TV cooking program of Rick Stein wherein he goes to different coastal areas around the world. One time he was in a seaside village in Portugal and was adviced (looks more like ordered to me actually) by an old local man (who came in within camera range; not in the script at all) to cook the mussels in a covered pot for no more than 4 minutes. I followed that and I got tender cooked mussels, not rubbery at all. Thanks to the old man for the tip!
Mussels with Wine
1 kilo fresh mussels
2 onions - chopped finely
3 cloves garlic - chopped finely
1 Tbsp butter
1 Tbsp olive oil
1 tsp freshly ground black pepper
1 cup white wine
1/2 tsp sea salt
- Heat butter and olive in a pot.
- When the butter starts to bubble, add in garlic and onion. Cook on medium heat until onion is translucent (about 5 minutes).
- Add salt and pepper. Stir and cook for about 1 minute.
- Add wine and bring to boil. Bring down to simmer and cook for about 5 minutes.
- Add mussels, stir a little, bring heat to high, cook covered for 4 minutes.
- Sprinkle parsley and serve.