A Taster's Journey is a newsletter on food, wine and travel. After 15 years of studying, tasting, teaching, and selling wine, I created this newsletter to not only share my passion about wine, but of food and travel as well. Each month I hope to share wines that I am drinking, food that is in season, restaurants that I have enjoyed, and places I have traveled. Enjoy!"

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Fresh Mussels

October 28th, 2012

The Farmers Market in Santa Barbara has over 70 vendors featuring some of the finest organic produce that you will find anywhere. My favorite vendor is SB Mariculture who sells mussels and oysters. They farm mussels twice a week and sell them at the market every Saturday morning.

Mussels are healthy, easy to cook, inexpensive, and most importantly delicious. You can prepare mussels in 10 minutes…and it’s foolproof. There are many mussel recipe variations, but I keep things simple. Here is a recipe for 2 people:

3# Mussels

3 Leeks, chopped

2 Tbs. Olive Oil

1 Tsp. Butter (if desired)

1 Cup of White Wine

1 Tsp. Thyme

1 Tbs. Parsley, chopped

First clean the mussels if your seafood shop does not. Clean and chop the leeks, using only the white part of the leeks. Add olive oil (and butter if desired) to a tall stock pot and heat. Add leeks and a pinch of salt and pepper and saute until translucent, about 5 minutes.

Leeks

Once the leeks have softened, add thyme and white wine and cook until the wine boils, about a minute. Now add the mussels and cover the pan. After 3 minutes shake the pot leaving the lid in place. The mussels are cooked after 5 minutes of cooking. When you remove the lid all the mussels should be open (toss any that didn’t open). Add the chopped parsley to the pot and serve.

Serve the mussels with some crunchy French bread and a glass of Sauvignon Blanc. Enjoy!

One Response to “Fresh Mussels”

  1. Steve Carter says:

    Great/simple/tasty recipe. BTW – The Santa Barbara marketplace will not be the same without you. Bonne chance, mon ami.

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