Steamed Mussels with White Wine and Diced Tomatoes over Fettucine - 1st year anniversary repeat
It's been exactly ONE YEAR since I first made this dish!! Go there for the recipe.
I didn't know that when I planned on making it. In fact, if the fishmonger had been at the city market yesterday, I would have made it then. However, he was out making a delivery and the young man working the counter had no idea if they had any. As a result, I had to ask for a business card with their number on it and called back later in the day to make arrangements for a pickup today.
The dish was even better this time, and the slight modification I made in preparing the simmering sauce, simplified the procedure. And the pictures are certainly better.
This serving of a dozen mussels should be enough for most people ... I had 2 dozen, but then I didn't eat anything else. I'm making dessert tomorrow. :)
The cost of making this elegant dish for 3-4 people is very reasonable ... ($11 for a bottle of local white wine, $6.05 for 2 pounds of live mussels, about 33 cents for 300 gms of fettucine and about $1 for the fresh tomatoes) with the remaining ingredients (a stalk of green onion, a clove of garlic, half an onion, 2-3 tbsp unsalted butter, a tbsp olive oil, salt and pepper) adding a negligible amount to the total. I added a pinch of saffron threads to the white wine, but you can certainly leave them out without affecting the taste.
I had to discard about 6 mussels that didn't close before I steamed them, or were cracked, but I got at least 5 dozen edible mussels. I had a ton of leftovers because I just couldn't eat any more.
I didn't know that when I planned on making it. In fact, if the fishmonger had been at the city market yesterday, I would have made it then. However, he was out making a delivery and the young man working the counter had no idea if they had any. As a result, I had to ask for a business card with their number on it and called back later in the day to make arrangements for a pickup today.
The dish was even better this time, and the slight modification I made in preparing the simmering sauce, simplified the procedure. And the pictures are certainly better.
This serving of a dozen mussels should be enough for most people ... I had 2 dozen, but then I didn't eat anything else. I'm making dessert tomorrow. :)
The cost of making this elegant dish for 3-4 people is very reasonable ... ($11 for a bottle of local white wine, $6.05 for 2 pounds of live mussels, about 33 cents for 300 gms of fettucine and about $1 for the fresh tomatoes) with the remaining ingredients (a stalk of green onion, a clove of garlic, half an onion, 2-3 tbsp unsalted butter, a tbsp olive oil, salt and pepper) adding a negligible amount to the total. I added a pinch of saffron threads to the white wine, but you can certainly leave them out without affecting the taste.
I had to discard about 6 mussels that didn't close before I steamed them, or were cracked, but I got at least 5 dozen edible mussels. I had a ton of leftovers because I just couldn't eat any more.