Mussels are great as an appetizer, but for us cheapo students, we are eating them as our main. That means 2 of us are sharing the whoooole bag. Another good idea would be to serve it with pasta and you can stretch the bag even further!
So whats the splurge here? Well I am going to have to say the wine... because my man doesn't drink.. which we all know what that means... (lets just say I slept great that night). But really the splurge in my opinion is the time. It takes a long time to clean these little suckers...and I only do it because I love him. <3
Mussel Marinara
Time: 15 min (cooking time) 30 mins (total) CPS: $3.75 L of D: Graduate
- 1 Bag (2lb) of Mussels
- 2 cloves of Garlic
- 1/2 cup of white wine
- 1 small onion, chopped
- 1 can of plum tomatoes
- 1 tbsp of dried oregano
- small handful of fresh Basil and/or Parsley
- Salt and Pepper
- Olive Oil
Start off by cleaning your mussels. Rinse under cold water and remove all the beards (those weird stringy things that are hanging from the mussels mouth - you may have to cut them off). Discard any dead mussels - which means if they are open, tap them and if they don't close again .. get rid of them!
The actual cooking process happens quite fast, so make sure you have all your ingredients prepped first (chopping garlic, onions, basil... yada yada).
Heat up a large skillet (or you can do this in a pot) to medium-high heat. Add a splash of olive oil and let heat up. Add the chopped onions and garlic and saute for a few minutes. Add the wine and allow to reduce by half (approximately 6-8 minutes).
Add tomatoes, oregano and then add the mussels. Allow to cook for approximately 10 minutes or until all the mussels have opened (if a any of them didn't open, get rid of them!). Add the basil and/or parsley and give a final stir.
Serve with some garlic bread so you can dip it in the juice...yum...
So whats the splurge here? Well I am going to have to say the wine... because my man doesn't drink.. which we all know what that means... (lets just say I slept great that night). But really the splurge in my opinion is the time. It takes a long time to clean these little suckers...and I only do it because I love him. <3
Mussel Marinara
Time: 15 min (cooking time) 30 mins (total) CPS: $3.75 L of D: Graduate
- 1 Bag (2lb) of Mussels
- 2 cloves of Garlic
- 1/2 cup of white wine
- 1 small onion, chopped
- 1 can of plum tomatoes
- 1 tbsp of dried oregano
- small handful of fresh Basil and/or Parsley
- Salt and Pepper- Olive Oil
Start off by cleaning your mussels. Rinse under cold water and remove all the beards (those weird stringy things that are hanging from the mussels mouth - you may have to cut them off). Discard any dead mussels - which means if they are open, tap them and if they don't close again .. get rid of them!
 |
| This is why we keep men around, when can opener breaks =) |
Heat up a large skillet (or you can do this in a pot) to medium-high heat. Add a splash of olive oil and let heat up. Add the chopped onions and garlic and saute for a few minutes. Add the wine and allow to reduce by half (approximately 6-8 minutes).
Add tomatoes, oregano and then add the mussels. Allow to cook for approximately 10 minutes or until all the mussels have opened (if a any of them didn't open, get rid of them!). Add the basil and/or parsley and give a final stir.
Serve with some garlic bread so you can dip it in the juice...yum...
Your pics are awesome! I especially love that can lol!
ReplyDelete