Steamed Mussels

My life over the past few weeks might appear void of cooking (see lack of blog posts), but after thinking it over for a few minutes, food really has been everywhere.

Catching up with really good friends over wine and cheese after work, entertaining very-important visitors (Corporate PR & our NYC-based PR firm) to the soon-to-be opened luxury resort & spa where I work involved excellent meals on the town, keeping Brian fed with soup and his favorite snacks when he had knee surgery a week ago and then of course the normal feeding of me and Brian involving lots of old standbys and favorites (steak, fish, bratwurst for Super Bowl, etc.)

And oh yeah, brown bag lunches, pasta and take-out. :)

Work is amazing. I try and stop each day and think about how lucky I am to be at the beginning and have a part in shaping what we will become. Over the past month we have been working with our F&B Talent on the restaurant concepts (still top secret!) and I have happily been involved in the process. Pinch me!

Back to cooking, this is a VERY simple recipe that for some reason I have never attempted at home. All it really requires are some very good, very fresh mussels.

Steamed Mussels:
(serves 1 as an entree, 2-3 as an appetizer)
1 lb fresh, scrubbed & rinsed mussels
1/2 c dry white wine
2 tbs butter
1/4 c fresh chopped parsley
2 cloves garlic, smashed
Cracked black pepper to taste
Crusty baguette for sopping up all the yummy sauce

Directions:
Rinse mussels, ensure beard is trimmed. (cut with kitchen shears if not) Bring wine to a simmer in a large saucepan. Add butter, garlic and parsley. Bring to a simmer. Add mussels, cover tightly and let steam for about 10 minutes, or until all mussels are opened. Remove from heat, discard any mussels not opened and serve with broth ladled over top of mussels and bread for sopping up the sauce.