I’ll keep this one short and simple. It’s a sensational recipe. If you eat seafood, add this to your recipe book’s A++ section or, better yet, make it immediately. The whole thing takes about 20 minutes.
Let me give credit where credit is due:
1. to PoodleParrot for forwarding this recipe to me with said A++ rating and being an inspiration in so many other endeavors
2. to PoodleParrot’s companion known here simply as Sancho for cooking it in the first place, and for being an inspiration in so many other endeavors
3. to epicurious.com for posting this recipe here
4. to FreshDirect for having some really good mussels in President’s Picks for only $1.99/lb
5. and to my trusty wine council at Ninth Avenue Vintner for recommending a lovely $9.99 bottle of Muscadet (pictured), great for both cooking the mussels and drinking with the meal
Once again, here’s the recipe – http://www.epicurious.com/recipes/food/views/Spicy-Mussels-in-White-Wine-1006
2 lbs of mussels and a few slices of toast make for a perfect dinner for 2.
…and here are some key stages in pictures…
. . . CONTINUE READING → Spicy Mussels in White Wine
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