Wednesday, January 14, 2009

Walk Softly Eat Big Mussels...

Mussels with White Wine and Garlic


Flat Italian Parsley
White Wine


Chop your parsley as coarse or as fine as you like it.

Grab a handful of garlic cloves
(up to you how much, seriously, it's a matter of preference)

Let's do a little tutorial on the subject of minced garlic, 
everyone has their own style here's what I do.
I usually cut the ends of, peeling the garlic paper is not difficult.
Lay the flat side of the knife over the garlic,
take the side of your fist and smash down hard on the garlic

I try to stay away from the cloves that have the green root growing out of the tips of the cloves,
the older garlic is the more bitter it will taste. Another little trick you may already know,
you want to salt the garlic when you go to mince, the salt will absorb the oil
that is released from the garlic, that's where all the flavor is, you don't want to waste it.

It's easiest to smash all your garlic first before mincing.

Once your garlic is minced (smaller than a rough chop)

Saute the garlic in a little olive oil until you can smell it,
once you smell it you can add the rest of your ingredients.
Hey, when you scrape up that garlic with your knife use the dull side so you don't dull your blade.
Be sure to get all that good oil that's been absorbed into the salt crystals...

add white much? oh hell half the bottle....if ya not drinkin the other half
then dump the whole bottle in....

add parsley.
add mussels

you want this on a med/hi heat....and DON'T WALK AWAY FROM THE STOVE,
this is going to be done in minutes, you only want to simmer these until the shells start to open!

If you overcook them they will be tough.

One last thought, yeh yeh yeh you can buy the prepared garlic...
what I'm saying is that it's all about the time and effort you put into it....
the smell of garlic on your fingers is as good as .... : )



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