When my husband and I started dating 10 years ago, we both hated seafood. I was worse than he was - I wouldn't even think about eating shrimp or crab, not to mention the horror of all horrors - sushi (which he loved). But with my ever-increasing love of food I've done a complete 180 and now enjoy everything from the sea. It's taken my husband a little bit longer, but he's come a long way.
We may not be able to have fish for dinner, but mussels are now on the menu! Definitely an unexpected feast.
I love Mussels in Wine this time of year. It's a nice transition from winter to summer; a beautiful warming broth reminiscent of cold weather and clouds and fresh seafood and ripe tomatoes hinting at hotter months to come. Served with sourdough toast and a glass of the same wine it was cooked in it's the perfect light meal for a spring evening.
Mussels in White Wine
1 lb. frozen precooked mussels (or use fresh - just adjust cook time)
2 large tomatoes, diced
1 medium shallot, finely diced
2 cloves garlic, minced
1/2 cup dry white wine (Chardonnay is a favorite in our house)
handful of Italian parsley, chopped
salt and pepper
Saute shallot and tomatoes in olive oil over medium heat 1-2 minutes, then add mussels, garlic, and white wine. Cover and simmer about 5 minutes to heat the mussels. Remove lid and let juices condense, cooking about 10 more minutes. Serve with sourdough bread or french baguette to sop up juices. Serves 2