Mussels, one of my many faves (me cooking!)

26 10 2009

When I see myself on film, I kind of feel the way I do when I hear Frank Sinatra and Bono’s duet of “I’ve Got You Under My Skin:” embarrassed. Unlike white wine and mussels, some things just don’t belong together.

This summer my fabulous filmaking friend Johnny made a cooking video this summer. It was RIDONKULOUSLY fun. You can get a sense of that I think. But yeah, if you want my tips for making mussels. Check me out on da intanetz!

Let me know what you think!

Here’s the recipe:

1 tb. olive oil

1 tb. butter

1 lb. mussels, washed and scrubbed, open or broken ones removed

1 onion, chopped (any kind is OK, shallots work too)

1 bunch of green onions, chives or garlic chives

3 or 4 cloves of garlic, chopped fine

1 cup of your favorite white wine

a handful of parsley (chopped)

1/2 tb. or more red pepper flakes (optional)

2-3 slices of lemon or lime (optional)

Heat up some olive oil in a large pot and add onions and garlic when hot. When they begin to sweat and become transparent (about 3 min in a hot pot). Add green onions. About 1 minute later add the wine and allow it to reduce a bit. If using lemons add them now along with the red pepper flakes. A minute or two later add the mussels and parsley, put the lid on and let cook for 3 minutes. Take lid off and stir. If most of your mussels are open at this point they can just get another minute or so. Otherwise give them another three minutes with the lid on. Serve mussels in bowl with broth and good bread.

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9 responses

27 10 2009
Douglas

Good to see Maya. She’s a natural in front of the camera.

I like following recipes to the letter! To each his/her own.

I didn’t watch to the end. Did I miss Jay eating these delicious mussels? Or making sarcastic comments just off camera? Lemme go back and check.

27 10 2009
iammaya

Teacher, you are nerd. Following recipes to the letter is for the birds. (that kinda rhymed!)

27 10 2009
Douglas

Check pronunciation of “incomparable.” in-KUM-per-a-bull

One man’s “inneresting” is another woman’s “incomparable.”

27 10 2009
Sarah

Wow you’re SUCH a natural! Submit this to food network – STAT. Rachel Ray, lookout for your EVOO!

29 10 2009
Francis Ford Smokola

Bravo. You seemed very comfortable in front of the camera, and great editing by Johnny. However, a few ideas for your sequel:

1) Practice the art of concision… son.

2) If you’re going to Chinatown try to throw in some ignorant jokes, they’re always a crowd pleaser. Next time insult one of the locals in Cantonese to spice it up.

3) Maybe clean your living room before you videotape it. And also giant ceramic bowl: good to eat from, terrible for presentation. Unless you’re Superman… X-ray vision son.

4) Most importantly, throw that deliciousness over pasta. What is this amateur night?

I hope my suggestions weren’t too harsh, I hope the next video has a cameo from G.O.M.P.

29 10 2009
iammaya

I do what I want son!!!

29 11 2009
Whitey

I made these mussels last night. For a first try, not bad.

The girl I was with said, “There’s too much wine.” I said, “Well, it IS Maya’s recipe.”

By mistake, I didn’t put the butter in. So the sauce didn’t reduce. So the girl didn’t dip her bread in the sauce, which is what she really wanted.

I suggest adding the butter to the directions. It would go in with the olive oil, no?

29 11 2009
iammaya

Hey Whitey! I forgot about your blog. I gotta link you up to my homepage. I have to update this bad boy- done have a lot of ideas but not the time! Anywho, my suggest:
-yes, you can use butter. Substitute it for the oil and cook your onions in it. Butter won’t make a diff as to whether or not the sauce will reduce, it will just change the flavor. It’s heat that causes it to reduce. In fact, if the alcohol flave was to strong it leads me to believe that you didn’t cook on a high enough heat. The primary liquids in your sauce are wine and the liquid that the mussels release (and of course a little from the juices your veggies sweat out). It won’t get thick unless you do something like add cream to it which people do but it’s a bit rich with the mussels for my taste. If you choose that path grasshopper, do it after you take out the mussels. All in all it’s a dance of using enough heat to burn off the alcohol (though I suppose if you really want, you COULD use less . . .) and maximize your flavors but without overcooking your mussels or over-reducing your sauce.

Let me know how it goes!!!

btw- using food to seduce da ladiez! I likes!

8 01 2010
carly

you did it!!!!!!!!!!

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