I’m kinda feeling like a dork today. My husbands got me playing this phone game Clash of Clans. I’m thinking this is so not a thing in the female, almost 30, world. My husband promises me other adults actually play this game. Apparently guys at work go around asking each other, “Do you clash?” (Which is kinda dorky, so the above point is looking like it applies more and more.)
Personally, I’m suspicious this game might be geared towards 20 something’s or younger. I’m reasonably sure that most of the people I’ve encountered so far are in the 13-19 year old range. So, not only am I way past the age where it’s like, “I’m so cool. I’m old enough to go to a bar and have a drink.” I’m pretty sure I’m hanging out with (at least by phone) with a bunch of kids who have not yet reached that stage! Eeep.
But, they are very nice kids at least. They totally let me into their clan, and even promoted me to elder right away, though I more or less suck at the game. I think Elder means I’m like, important and stuff, in the clan… Wait a minute isn’t elder another word for old!? Are those punks calling me old!?
No j/k. They actually are, really nice kids, and I’m pretty sure they aren’t calling me old. And I actually kind of like the game. It reminds me of Civilization (probably dating myself with this reference huh?). It’s kind of strategy based. Think: how to get the most resources, how to structure your base to best win battles, attack strategy, etc. So I might be an old dork, but I do like strategy games. So, I guess oh well. Though if you too happen to be around the age of thirty and are playing Clash of Clans give me a shout out in the comments here. It’ll still make me feel better :)
Ok done geeking out now. Let’s move on to more adult pursuits, like mussels steamed in white wine, with garlic and shallots. The punks can’t buy wine yet, so I’m sure that makes mussels totally count as adult fare.
I’ve actually never done mussels at home before trying this recipe, though it is pretty much our favorite appetizer to order when we’re out, like anywhere. I think I shied away for a while, a. because they are really expensive by the pound in Colorado; b. I was kind of intimidated by the wholede-bearding/cleaning thing.
But, I found the mussels at Whole Foods for a killer price (for around here), and I love em. So I decided to give it a shot. Fortunately, the cleaning/ de-bearding thing is actually really easy. All you have to do is wash the mussels really well in cool water, and if you see a beard gently tug it off. And as for the actually cooking. SO. EASY. Totally came out 100% perfect the first time I tried cooking them.
We sauté the garlic and shallots in a little butah. Then we add the wine, the mussels and steam for 5 to seven minutes. Top with a little fresh minced parsley and serve. (With tons and tons of gorgeous fresh baked bread, because you will so want to sop up the cooking sauce.) Then you’ve got this sophisticated, grownup, and oh so tasty appetizer, or meal right at home. Loving it! Actually, I can’t lie to you about the whole “adult dish” thing. My kids totally ate as many or more mussels then Charlie and I did. But, I’m sticking to my guns about sophisticated and oh so tasty.
So, if you’ve also been mystified by cooking mussels like I was, I highly recommend you give it a try with this simple and delish recipe. You really can’t loose!
Mussels in White Wine with Garlic and Shallots– Yields 2 lb. mussels, which is a decent sized appetizer for four, or a light meal for two.
- 2 lbs fresh mussels
- 2 tablespoon butter
- 1-2 cloves of garlic, minced
- 1/2 shallot, minced
- 1 teaspoon sea salt
- 1/4 cup chicken or vegetable broth
- 1/2 cup white wine (Chardonnay works well, but for a little slightly sweet twist use a Riesling.)
- a few sprigs of parsley, leaves only, minced
- crusty bread for serving
1. Check the mussels for cracked shells. Discard any mussels that are damaged. If there is a mussel with an open shell tap it gently again the counter. If it closes it is good, if not discard.
2. Prepare the mussels by washing them gently but throughly. As you are washing, if you see a group of brownish strings hanging from the mussel, this is the beard, remove by tugging with your fingers, and discard.
3. In a large pot with a lid, add the butter, minced garlic, minced shallot, and sea salt to the pot. Sauté over medium high heat until garlic begins to turn translucent 1-2 minutes.
4. Add the mussels to the pot (pour gently so they don’t crack). Pour the broth and white wine over the mussels, and cover the pot immediately.
5. Cook the mussels for five minutes, then open the pot to check the mussels. Most of the mussels should be open. If they are not, replace the lid and cook for an additional 2 minutes. Open the pot and discard any mussels that have not opened. Transfer the cooked mussels and the broth to a large shallow dish for serving. Sprinkle with minced parsley and serve hot with plenty of bread!