Summer Mussels
OK, not the kind that might first leap to mind. Not the kind that look good in a bathing suit. I think at my advanced age--Good grief, how in the world did I let fifty happen to me?--I'm a little beyond those sorts of summer things. But I do know I like a fast dinner. And especially one that's real food.
Already on this tour, we've met so many people who are so excited about following our plan, learning how to eat real food, getting off the processed stuff. But of course, we often meet that moment of resistance: will it take a long time?
Not a pot of mussels. It's dinner in minutes. Here's how to make 2 servings:
First, chop up your veggies: a yellow onion, a fennel bulb, some cherry tomatoes, and a red bell pepper. For that fennel bulb, take off the fronds and stalks, then chop the bulb. Quarter those juicy tomatoes. And seed and core the pepper.
You can also add a few minced garlic cloves--your choice.
Melt a couple tablespoons butter in a big pot over medium heat. Yum, butter. It's real food. And adds such a gorgeous taste to the mussels. Then dump in all the vegetables and stir over the heat for a few minutes, until the veggies soften and become luscious.
Now the mussels. About 2 pounds. Although you might want to clean and debeard them (pull off the wiry threads that hang out of the shell), you might not need to. Modern mussels often lack those threads--they're raised on ropes that hang from posts in the ocean. Clean and fresh. Delicious.
Toss them into the pot. Any more liquid? Not necessary. A splash of white wine won't hurt. But it's not necessary.
Also toss in some herbs: chopped parsley, minced thyme leaves, and perhaps some red pepper flakes.
Cover the pot and wait about 5 minutes. The mussels will open and release their juices. And you're done.
Real food. In minutes. Is there anything better? (Well, maybe. You need a crunchy loaf of bread--just in case any pieces might fall in the gorgeous liquid in the bowls at the table.)
fast, mussels, quick and easy, real food
Reader Comments (7)
I love ordering mussels when I'm at a restaurant, but I've never made them myself. This looks so easy...why have I waited so long???
The combination of fennel and mussels sounds most appealing! Do the rules about not eating the ones that don't open, and not cooking the ones that are already open still apply these days?
Celia: In general, the ones that do not close when tapped are dead and should be discarded. The ones that don't open may be full of silt and so you don't want to open them into the liquid.
M.
Mark -- I bookmarked this recipe as I was heading out of town on a buying trip. Finally got around to making Summer Mussels tonight. They are so good I almost cried when the pot was empty. I was a little worried about the fennel. I love the taste of anise, but wasn't sure I'd like it with seafood. Wrong! This dish is heaven and is going into regular rotation at our house. Thanks!
Meg: You are so sweet. I'm so glad you liked the recipe. It's good enough to make again.
M.
Wow, guys. Just wow. I just eyeballed this for one. I was a complete newcomer to mussels but I like most seafood so I figured it would be fine. I'm not much on onions or cooked tomatoes but I'm working on expanding my palate (I've figured out I just don't like cooked tomato mush; warm tomatoes are good). When all's said and done, this seemed like a weird recipe for me try considering my preferences.
I think I still have buttery, herbed slobber running down my chin. Fantastic.
PS - These are not summer mussels. These are end-of-October-sun-sparkling-across-my-living-room mussels.
Thanks, my friend. Those are a little weird for issues--but hey, I even have mine. (No raw onions, please. Or at least no more than a smidgen at once.) Still, congrats on taking a big step with such an out-there dish. I love mussels. We had them for dinner just the other night. They're ridiculously flexible. And I really appreciate your kinds words on the blog!
M.