Oh, what a week, and it’s not over yet…actually, this project at work won’t be over until May 9th-10th if I am lucky. Regardless, I did manage to cook one dinner this week, my favorite mussels recipe! I’ve taken a few cooking classes, and even though beforehand I always think I am going to reproduce the entire meal, it never happens. Instead, I usually get obsessed with one of the dishes and make it over and over again 🙂 This is what happened with this mussels dish. I’ve come to really love mussels and also they are usually pretty cheap and fast to cook. Perfect for a quick weeknight dinner!
Ingredients (serves 1):
- 1/2 lb mussels
- 1 Tb butter
- 1 shallot, chopped
- 1/2 cup white wine
- 1 Tb tarragon
- 1/4 cup chopped grape tomatoes
- 1/4 cup heavy cream
- salt & pepper
- bread (optional)
Wash a few times and debeard the mussel. Discard any open mussels that won’t close upon tapping them. Preheat butter on medium heat in a pot that has a lid. Add shallot and cook until translucent. Add tomatoes, wine, tarragon and simmer for a few minutes. Add mussels and cover the pot. Simmer until all mussels are open (~5 minutes). Remove mussels with a slotted spoon.
This sauce is so good, that you won’t be able to stop dipping your bread into it 🙂 I added some more cream, water, basil and a pinch of cayenne to the leftover sauce and used it over some pasta for lunch next day. So delicious!
Have a wonderful weekend filled with good food 😉