For my 20th birthday, I had a few friends over for a sophisticated party. Nothing too wild, the party was an afternoon affair. I had a few friends over for a light meal and opening presents. My mom made mussels, one of my all-time favorite meals.As my mom was cooking the mussels in the kitchen, my friend, filled with curiosity, wandered in to observe. He had an important date coming up and really wanted to woo this woman. He thought making her mussels might do the trick, but he was afraid they’d be too complicated to cook. My mom assured him that there was nothing to it and walked him through the simple steps of how to cook mussels. His date ended up being a success and the two of them dated for many months until graduation inevitably sent them in separate directions.
This birthday anecdote exemplifies why I love mussels. They seem so fancy, yet they’re affordable and easy to make, and they always wow the crowd.
When I’m cooking in the summertime, I want a meal that takes minimum effort to prepare while giving me maximum taste and satisfaction. Lately, I’ve been making meals for dinner that I could make with my eyes closed–grilled salmon, salad, corn on the cob, and mussels. That always comes as a shock to my friends when I tell them I had mussels for dinner in the comfort in my own home. These scrumptious mollusks are easy to make! Here’s what you need to do:
- Go to your local fish market and pick up the freshest mussels you can find! (1 lb. for 2) When I’m in Milwaukee (which I usually am in the summer), I go to St. Paul’s Fish Market for the freshest fish around.
- Pick up a dry white wine in which to cook your mussels. When it comes to cooking with wine, I look for cheap, but also something I would drink (thanks mom and Julia Child for teaching me this important lesson). Obviously you’re going to have a glass while you’re cooking (another important tip from both my mom and Julia Child), so you want something that tastes good and doesn’t break the bank. My mom always cooked with Frontera, so that’s become my go-to wine for cooking. I usually use a Sauvignon Blanc or a Chardonnay.
- Chop up a bunch of scallions and a clove (or 2) of garlic. You’ll be adding these to sauce.
- Wash off mussels. Put them in a pot. Add wine (enough to cover mussels but not too much so you can’t properly cook off the alcohol), garlic and scallions.
- Cover pot. Bring to a boil. Once all mussels have opened, turn off the stove, and there you have it (as Julia used to say)!
- Flex Mussels-NYC
- Ponty Bistro-NYC
- Cafe Hollander-Milwaukee
- Harbor House-Milwaukee