Quick and Tasty Mussel Dinner

Mussels steamed in wine
Mussels steamed in wine

After bringing home goodies from the market (mussels, pears, truffle oil and a few other things), I was pretty eager to cook them up, but after spending the day in Seattle, not too keen on an hour in the kitchen.

So I took another note from that Mark Bittman article I’d recently read and made a quick mussel dish, though I forgot to grab a bunch of basil (which I’m kicking myself for because it was only $1.99 for a big handful).

Here’s how Bittman suggests making them:

“Put three pounds of washed mussels in a pot with half a cup of white wine, garlic cloves, basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread.”

I made due sans basil by tossing in some chopped parsley and cooking it for a couple minutes with the mussels.

Instead of bread, I opted to go on carb overload and cook up some Linguine, tossed with the mussel and wine juices, a few tabelspoons of olive oil, and a tablespoon of that white truffle cream I also bought at Pike’s Place market and a little salt and pepper.

It was pretty good, though I still wish I had gotten the basil to give it a little more depth. Next time.

Tomorrow: What I did with my pears.

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