When I know Elvis will be out-of-town, I buy mussels.
He’s okay with that.
Actually he prefers it that way.
Whether I simmer mussels in a rich, chunky, tomato-peanut satay broth like this recipe, or in a delicate leek & chives broth, Elvis won’t eat them.
He just doesn’t like them.
We could have worse differences, right?
I always think one bag of mussels will do me when I’m shopping, but invariably, like seared scallops, which Elvis isn’t fond of either, I realize when it’s time to eat, I didn’t buy enough.
Just something to think about when you decide to make my mussels recipe.
Now that I’m back to work full-time, (away from home), I realize how little time I have to spend in the kitchen, or maybe I just forgot what it was like to work all day, then have to come home and cook. Highly plausible since I can barely remember where I left my car keys on any given day.
I need and want fast, simple delicious meals.
I’m going to keep things quick and simple here, like this recipe.
Ready to buy some fresh mussels?
Shopping tips: Check the date on the tag, you don’t want mussels that were harvested two weeks earlier. Don’t enclose your mussels in plastic and seal them up. Mussels are a live product and they need to breath. Store them either on a bag of ice, or with ice and drainage. Buy mussels the day you want to cook or the day before. Frozen vac-pac mussels work fine for this recipe too, and you don’t have to thaw them before cooking.
Winter is the best time to buy. Mussels are farmed, making them a sustainable seafood choice.
Mussels: A Mid-Week Menu Idea You Make in Minutes
Serves 2 (or 4 if you serve with a salad)
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 jar organic chopped tomatoes with juice, or a twenty ounce can of chopped tomatoes
- 3 tablespoons peanut satay, plus or minus for flavor
- 1 tablespoon butter
- Sea salt and black pepper
- 2 pounds of fresh mussels, scrubbed
- 1 tablespoon basil, chopped
- 1 green onion, sliced, green only
Cook’s notes: This is a fast recipe. Have ingredients measured and ready to go before you turn on the heat.
- In a large stock pot, heat oil on medium heat. When oil shimmers, add garlic. Cook one minute, careful not to brown.
- Add tomatoes and peanut satay. Stir and bring to a boil, reduce heat and simmer about ten minutes uncovered.
- Add butter, salt and pepper. Stir and cook another minute or until butter melts.
- Add the mussels and cover with a tight lid.
- Cook for four minutes or until the mussels open.
- Add basil. Stir.
- Discard any mussels that haven’t opened.
- Scoop mussels into bowls.Spoon sauce over mussels.
- Garnish with sliced green onion.
- Serve with bread for dipping.
- Eat immediately.
- Appetite required.