I’ve never really given mussels too much though, especially not making them. Sure if I go out to a restaurant and there happen to be mussels in my dish I will eat them but I rarely (if ever order mussels). There’s no real reason whatsoever for that. I think I just don’t like the work involved in eating them.
My friend and fellow blogger Shea from Hungry in Brooklyn posted this entry and video about mussels and I was hooked! She meets with a few experts and tells you how to buy mussels and how to prepare them. What really got me was the fact that mussels are so cheap. In the video Shea buys mussels for $3.99/lb and a serving is about 1/2-1lb. Who knew!
So with this knowledge I headed down to St Lawrence to buy some mussels to make for lunch. Everywhere was selling mussels for $2.99/lb! A steal I tell you! A steal! I reached in to scoop up my own when the lady working the counter came over to offer her services. I told her I was okay to do it and she looked puzzled. Do people not normally choose their own mussels? I wanted to pick perfect ones with my expert advice.
The next day when I went to prepare my mussels I noticed that a few had died. Totally my fault. After the market I went to the Umbra store on Queen and then to Dufferin Mall. AND it was kind of a hot day so some of those poor suckers didn’t stand a chance. But the rest were ready to go!
Preparing the mussels was easy, a bit of sauteeing then add the mussels and liquids and essentially just set it, and forget it! The mussels were ready in about 5-8 minutes. I served this with my Easy Oven Fries and a glass of Henry of Pelham Non-Oaked Chardonnay for a perfect lunch.
I will definitely be making mussels more often for a cheap yet fancy meal.
Mussels Mariniere (adapted from Jeff Slagg of Sel De Mer)
* 4 stalks celery (chopped)
* 3 shallots (sliced)
* 4 cloves (minced)
* olive oil
* 2 pounds mussels
* 1/2 cup white wine
* 6 TBSP butter
* 1/2 tsp salt
* 1/4 tsp pepper
Coat the bottom of a pan with olive oil and heat it up. When it starts to shimmer, add your celery and cook until it begins to caramelize. Next add the shallots and garlic and saute until translucent. Quickly add your mussels, white wine, and butter. Salt and pepper, cover and wait until the mussels have just opened, about 3-5 minutes. Serve with fries.
(From Hungry in Brooklyn)
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{new blog entry} Mussels Marniere http://goo.gl/fb/mOlte
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RT @wonTONfm: {new blog entry} Mussels Mariniere http://bit.ly/9K2hyY
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Tonya, these look AMAZING! Thanks so much for trying out the recipe, glad you liked it
RT @WOMPblog: {new blog entry} Mussels Marniere http://bit.ly/bEickd
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RT @wonTONfm: {new blog entry} Mussels Mariniere http://bit.ly/9K2hyY
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Yummy recipe for Mussels Mariniere http://ow.ly/2FwEr
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You seem like a west ender, so in future go to the Olser Fish market on Olser St. near Dupont and Dundas West to get mussels (just east on Dupont of the train bridge)…. that way you won’t have to walk around with them all day
[…] first wrote about mussels a few months here and it was the first time I had ever made mussels. Since then I have made that recipe a few times […]