I can't stand forking out obscene amounts of money to eat this at restaurants when I know I can make a much better version at home for much less.
It's my pimp-fabulous take on a classic and takes just minutes to prepare. Perfect for nibbly appetizers for 4 or eat an entire pot by yourself.
- 20 large or 30 medium mussels, cleaned
- 1 white onion, finely sliced
- 1 stalk celery, finely sliced
- 2 cloves garlic, finely minced
- 1/4 teaspoon each of cumin, oregano and paprika
- 1/2 bottle dry white wine
- 1 cup cream
In a large pot, heat up 2 tablespoons of olive oil and fry onion and celery till soft and fragrant. Add garlic and fry till just soft, taking care not to burn it. Season with spices, pepper and salt.
Pour in white wine and let simmer, adding the cream as it comes to a boil. Turn down the heat and let simmer till the broth is reduced by half.
When that happens, chuck in the mussels, cover with a lid and cook for 3-5 minutes until done. Mussels cook fast, so be careful not to overcook them.
Take off heat and serve directly in the pot. Some crusty baguette is awesome to soak up the broth. Yum yummy yum yummmm.
See the rest of the BBQ Bonanza menu here:
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