As a break from the usual business, I’m going to actually write this article in the way it was intended. Here’s the recipe that I made tonight, in my own words:
Debeard about 2lbs of mussels and let them soak in cool water for at least 20 minutes to get the sand out of their bellies.
Simmer 2 tbsp of oil with ~10 cloves of garlic, minced. Low heat. Best way to mince is to smash the garlic with the flat blade of a large knife, then cut that mother up small. Simmer for about a minute to soften the garlic, don’t brown it.
Add 5 chopped roma tomatoes, five-ish chopped green onions, and simmer until everything is one step removed from soft.
Add 1 cup of white wine and bring to a boil. Add 1 bush of chopped parsley and 2 tbsp. of butter, boil for ~15 min. or until the liquid is roughly half what it was at the start. Salt and pepper to taste, fresh grind the pepper, and don’t be shy with it.
Add the mussels, cover, and cook for ~10 minutes, until the majority of the mussels have opened up. Serve immediately, preferably with crusty bread.
The great thing about this meal is that I can still smell each individual ingredient on my fingers, in my kitchen, hours after the meal. Usually that’s gross, but in this case it’s the weird lover that I’m still calling, cooing into its pigeon ear.
This meal made me and my ladyfriend food-stoned tonight. This little diddy, along with some Werner Herzog’s “Heart of Glass”, and now some Cars, it’s a recipe for a really slow disaster, it will make you crash into your pillow in the most wonderful way.