Simple Mussels

  • recipe image cover

BOOKMARK

PRINT

SHARE

DELICIOUS

Description

Growing up in San Francisco I am no stranger to seafood. But it wasn’t until I visited San Sebastian, Spain in the Basque region that I really understood it. The beautiful beach town was an accumulation of “Pintxo” bars which beautiful bites of seafood prepared in simple manners.

240678_10150182484026238_4810528_o-1024x765

(picture of a Pincho bar i encountered in Spain)

I feel that the Basque region and San Francisco are spiritual partners in a lot of ways. Very rarely have I been somewhere that adores food as much as the two regions on the basis of their ingredients. There is also a stunning coast and the beaches are a lot nicer than here in the Bay Area.

220476_10150180836581238_7494862_o-1024x765

(Me reading on the beach in San Sebastian, it was warm so tease about the pants all you like. The book was Neil Stevenson I believe.)

So recently I’ve come into the habit of simplifying a lot of my seafood preparations. Below is one of my favorite quick lunches.

Ingredients

1-3 Pounds of Mussels
Pepper
3 Tablespoons Fresh Flat Italian Parsley Chopped
* Click to ingredient to choose one

Directions

1
Clean the Mussels, take off the beards, and make sure all the ones you select are fully closed.
2
Throw out any not closed ones.
3
Chop the parsley.
4
Take a pot with a lid that will fit the mussels and throw them in on high heat.
5
Use a lot of fresh ground pepper over them.
6
Put the lid on the pot and cook for 2-5 minutes until all mussels are open in the pot.
7
This doesn’t take long.
8
Put cooked mussels in a large bowl.
9
Then take the remaining juices in the pot and pour them over the mussels filtering through a cheese cloth.
10
Sprinkle the parsley on top and serve.