Mussels: Simple and Delicious
Yes, I called them magical. But only because I’m pretty sure all women have magic powers when it comes to a lot of things, especially cooking a gourmet home meal. Let’s get started shall we? I started off with a pound of mussels but only used about a half pound for this meal. If you’re making this for 2-3 people, use the entire pound!
Make sure you chuck any mussels that are cracked or excessively dirty to the point where you can’t scrub them clean. If they’re open, don’t chuck them right away! Hold it in your hand, tap on the top shell and wait. If it closes, it’s alive and good to eat. If it doesn’t, chuck it. If you’re not really sure…chuck it. Better safe than sorry!
Next, I grabbed a large russet potato, peeled it using these guidelines, diced it, and boiled for about 4 minutes until just tender. You don’t want them to be too soft because you’re going to toss them into your mixture towards the end and they’ll cook down more.
After I boiled them for a few minutes I set them in a colander to drain, and set them aside.
Next I grabbed my red onion and sliced it thinly. Minced 4 cloves of garlic, and diced a small roma tomato.
Then I grabbed a small bunch of sage…
A small bunch of marjoram and parsley which I forgot to take a picture of…
Then I minced them up and set them aside!
I picked up a bottle of Pinot Grigio for the alcohol task, because you know I like to put booze in my food… I mean..who doesn’t!? Of course, I poured myself a glass before I started all of this. And yes, it was the cheapest bottle EVER. I think like… $3! I’m a money saving bargain hunter baby.
Next I turned on my pan, poured in about 2 tablespoons of olive oil with one tablespoon of butter, and sautéed my onions and garlic.
Once the onions and garlic becomes fragrant, add a pinch of the minced herbs.
Once you get these mixed, add your diced tomato. Season with salt and pepper to taste.
Next add those cooked potatoes to the mixture and let it cook for a couple minutes.
Don’t let the mixture brown, but make sure the moisture has evaporated before adding your wine to “deglaze” the pan. Now you can get a pot of water boiling for your pasta! I added a tablespoon of vegetable bouillon and boiled it up!
Oh LOOK. AT. THAT. Pure Magic. Told ya! At this point you can add some more butter to your liking, lemon juice and lemon zest to taste. I don’t like to use the juice of the whole lemon because I feel like that and the wine combined can make it too acidic. But it’s totally up to you. I used about 1/3 of the juice from one medium lemon.
Add your pasta to the boiling water and cook for 4-5 minutes until al dente. Go with the instructions on the pasta itself, but generally 4-5 minutes is enough for angel hair.
Drain your past, keeping 1/3 cup of starchy pasta water. Toss your pasta into the pan with your mussels mixture, add a little bit of the starchy water…not too much so it doesn’t get too watery, and simmer for a couple minutes. Plate…and BAM. Magic.
- - 1/2 lb mussels per person
- - 1 small roma tomato
- - 1/2 large red onion sliced
- - 1 large russet potato; peeled and diced
- - Few sprigs of parsley, marjoram and sage, minced
- - 4 cloves garlic minced
- - 1 whole lemon; juice and zest
- - 1-2 cups pinot grigio; to taste
- - 2 tablespoons olive oil
- - 1 tablespoon butter
- - 1/2 package of angel hair pasta
- First, peel your potato, dice and toss into boiling water. Cook until lightly tender.
- Take your sprigs of parsley, sage, and marjoram and mince.
- Mince your garlic cloves and thinly slice your red onion and tomato.
- Heat your skillet, put in your 2 tablespoons of oil and 1 tablespoon of butter, and sauté your garlic and onion until fragrant.
- Once they're fragrant, add a pinch of your herbs, and diced tomato. Add salt and pepper to taste.
- Next, add your potatoes and cook until all components are combined. Keep adding herbs, salt and pepper to taste.
- Once those flavors have incorporated, add your cup of white wine along with a few pats of butter.
- Heat your water for the pasta and add a little vegetable bouillon for added flavor.
- Turn your heat to low once the mixture reaches a light boil and simmer for about 5-8 minutes.
- Now you can add your mussels, put the top on and wait until they open up!
- At this point you can add your pasta to the boiling water and cook for about 4-5 minutes or according to package instructions.
- Keep tasting and adding to taste...You can also add the lemon juice and zest during this step.
- And you're done!