SYLVIE MORGAN BROWN

I'm a lover of words still learning to use them.

(Sexy) Mussels

July 16, 2011 by Sylvie Morgan Brown

Mussels can be smoked, boiled, steamed, roasted, barbecued… or fried in butter.   We are obviously going the butter route tonight.

Mussels can be smoked, boiled, steamed, roasted, barbecued… or fried in butter.

We are obviously going the butter route tonight.

Give those babies a bath. You’ll notice the water getting all foggy as you rinse them. When the water clears, you’ll know they’re clean.

Give those babies a bath. You’ll notice the water getting all foggy as you rinse them. When the water clears, you’ll know they’re clean.

This is a ZOMBIE MUSSEL (read: DEAD & BAD). Mussels need to be alive before they are cooked.  A dead mussel will be open; a living mussel will be tightly shut.   Chuck the zombies.

This is a ZOMBIE MUSSEL (read: DEAD & BAD). Mussels need to be alive before they are cooked. A dead mussel will be open; a living mussel will be tightly shut.

Chuck the zombies.

We’ll be friends with these guys.

We’ll be friends with these guys.

Now, on to the broth. Chop up half a red onion.

Now, on to the broth. Chop up half a red onion.

Oh, just showing off somebody’s homegrown garlic & shallots…

Oh, just showing off somebody’s homegrown garlic & shallots…

Ok, so I don’t “respect wood.” Still, you need to finely slice about 10 shallots & 20 cloves of garlic. Go crazy.

Ok, so I don’t “respect wood.” Still, you need to finely slice about 10 shallots & 20 cloves of garlic. Go crazy.

Nice.

Butta, butta… but I love ya..

Butta, butta… but I love ya..

In goes the GARLIC & ONION.

In goes the GARLIC & ONION.

Cook for a minute or two and then add SHALLOTS.

Cook for a minute or two and then add SHALLOTS.

The first wine pour! Just enough to cover it all.

The first wine pour! Just enough to cover it all.

I could drink that. I'm serious.

I could drink that. I'm serious.

Dump those babies in & turn the heat up!

Dump those babies in & turn the heat up!

Keep pouring the wine to cover the mussels. It’ll boil down.

Keep pouring the wine to cover the mussels. It’ll boil down.

Good morning!

Always with the fresh prince of parse

Always with the fresh prince of parse

Chop her up.

Slip 'er in.

Might as well.

God you're pretty.

God you're pretty.

It's a (sexy) mussels date night. As an aside, if you click on my Neighborhood page, you can read all about the history of Caputo's Bake Shop!

It's a (sexy) mussels date night.

As an aside, if you click on my Neighborhood page, you can read all about the history of Caputo's Bake Shop!

Mussels can be smoked, boiled, steamed, roasted, barbecued… or fried in butter.   We are obviously going the butter route tonight.

Give those babies a bath. You’ll notice the water getting all foggy as you rinse them. When the water clears, you’ll know they’re clean.

This is a ZOMBIE MUSSEL (read: DEAD & BAD). Mussels need to be alive before they are cooked.  A dead mussel will be open; a living mussel will be tightly shut.   Chuck the zombies.

We’ll be friends with these guys.

Now, on to the broth. Chop up half a red onion.

Oh, just showing off somebody’s homegrown garlic & shallots…

Ok, so I don’t “respect wood.” Still, you need to finely slice about 10 shallots & 20 cloves of garlic. Go crazy.

Nice.

Butta, butta… but I love ya..

In goes the GARLIC & ONION.

Cook for a minute or two and then add SHALLOTS.

The first wine pour! Just enough to cover it all.

I could drink that. I'm serious.

Dump those babies in & turn the heat up!

Keep pouring the wine to cover the mussels. It’ll boil down.

Good morning!

Always with the fresh prince of parse

Chop her up.

Slip 'er in.

Might as well.

God you're pretty.

It's a (sexy) mussels date night. As an aside, if you click on my Neighborhood page, you can read all about the history of Caputo's Bake Shop!