Enjoy Some Love Mussels

OYSTERS HAVE ALWAYS been considered an aphrodisiac, but their cousins the mussel are frequently overlooked.

This is a shame.

Mussels and bread? A match made in heaven.

Mussels are sophisticated, their plump morsels of meat briny and delicate. Steamed in a wine broth and finished with butter and parsley they approach perfection.

The mussel itself is a good juicy bite while the shell is a a perfect bowl for just the right amount of broth to accompany it. Classic and flavorful it is a perfect romantic dish after a hot summer day, especially when paired with a cool, crisp bottle of sauvignon blanc.

Simply steamed, mussels are a remarkably easy dish to prepare. They leave you with very little mess to clean up while you cook. Both are big pluses if your pressed for time before your special lady arrives. Prince Edward Island Mussels are well known for being incredibly consistent and affordable. They are also generally very clean and quick to prepare, but still will need to be scrubbed and de-bearded, here's a how-to.
Pair this dish with a sauvignon blanc that has crisp flavors of citrus and a finish of slate and minerals. To maximize the way the wine compliments the mussels, buy two of the same bottles. Cook with one of them and finish it while the mussels steam. Then have the second available for dinner. Check out the article on "bridging."

Don't forget slices of some crusty bread that you've toasted lightly in the oven to soak up all the broth. Some argue that it's the best part.
Certain members of polite society probably would suggest using a small fork to dig the meat out of the shell.
Don't do that.
There is something sensual about using your hands when you eat, especially with a romantic interest. 
While it's not first-date material, if you're cooking her dinner you're probably past the those first-dates anyway. It reinvigorates lots of primal feelings and awakens forgotten instincts.
Now, that's always a good thing.

Cheers!

Photography copyright Dude Food, 2010

Steamed Mussels with White Wine and Parsley
Serves: 2  
Total Time: 10 min


Ingredients:

2 tsp. olive oil

1 shallot, chopped
2 cloves garlic, chopped

1 tsp. red chile flake

2 cups white wine, sauvignon blanc preferably

2 lbs. mussels, scrubbed and de-bearded

Kosher Salt, to taste

4 Tbs. unsalted butter, cut into 4 pieces

2 Tbs. flat Italian parsley, chopped

1 wedge of lemon, if desired.

Crusty bread, toasted, for sopping up broth.

Method:

1. In a large, straight-sided saute pan over medium high heat add oil. When hot, add the shallot, garlic and red chile flake. Saute until the shallots and garlic are translucent and become fragrant, about 2 minutes.
2. Take the hot pan off the heat and add your wine. Place back over medium heat and bring to a boil. This should take less than 1 minute.
3. Add the mussels to the boiling wine and cover with a lid. Add a pinch of salt. Steam about 5 minutes, until the mussels have opened and the wine has reduced by about half. Remove mussels with tongs to a serving bowl, being careful to discard the occasional mussel that hasn't opened.
4. Remove left-over broth from heat. Add the butter. Whisk the butter until its all melted, about 1 minute. Check seasoning, and adjust to taste. Add chopped parsley. Pour broth over mussels. Serve immediately and eat with crusty bread.