Albemarle Tradewinds June 2016 Final Web Optimized
June 2016
June 2016
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Rosie Is Flexing Her Mussels<br />
By Rosie Hawthorne<br />
Kitchensaremonkeybusiness.com<br />
I’m always up for quick, light, and tasty meals that are simple and full of flavor, and that I can get on the table in the time it takes to boil pasta.<br />
If it involves seafood, even better!<br />
Today’s offering is steamed mussels served on top of pasta.<br />
Please enjoy.<br />
Steamed Mussels<br />
1 pound of mussels, scrubbed and debearded<br />
2 TB unsalted butter<br />
1 TB olive oil *¹<br />
Juice of one lemon<br />
½ cup dry white wine *²<br />
2 cloves garlic, minced<br />
2 TB chopped parsley<br />
Freshly ground pepper<br />
Pasta – Spaghetti or fettuccini<br />
Add oil and butter to skillet over medium heat. When butter melts, add in garlic and cook, stirring, for about a minute. You do not want to brown the garlic. It<br />
gets bitter. Add in mussels, lemon juice, and wine (or champagne!) Cover and cook over medium low until mussels open, 3-5 minutes. Pour over spaghetti or<br />
fettuccini and sprinkle with parsley. Season with freshly ground pepper.<br />
*¹Note: I use Bertolli’s Extra Light Olive Oil. It won’t overpower the delicacy of the mussels. The reason I use olive oil in addition to butter, which I use for the<br />
flavor, is to lower the smoke point of the butter so it doesn’t burn.<br />
*²Note: I use either Chardonnay, Sauvignon Blanc , or Pinot Grigio. When a recipe calls for “cooking wine,” run away. When cooking with wine, use a wine<br />
that you would actually drink. You’re reducing the wine and concentrating the flavors, so use a good drinkable wine. I wouldn’t be adverse to substituting<br />
champagne in this.<br />
For more recipes and tours through Rosie’s Garden, visit me at KitchensAreMonkeyBusiness.com.<br />
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