I’m a country boy that likes country things. Here we go…

 

So when you tell me we are eating seafood, I’m expecting catfish, mudbugs (crawfish),  boudin balls, crab legs…pretty much anything with a shell and some sauce!  Not some sauce made from natural secretion more like slap ya mama meets Tony Chachere mixed with a little Zatarans SAUCE. …….alright first of all, what the hell are Boudin Balls? 

Now I’m always up to try something new so when Dana decided to take her happy go lucky ass to Whole Foods and picked up some Maine Mussels I was apprehensive, but like FUCK IT.  This is Boston, right? That’s right. Get that Cowboy shit out of here.

 

What tripped me out was the lack of ingredients.  The shopping list was two things.
Mussels and Bread.  Mannnn, I just wanted to sip on a couple cocktails and catch up with my friend. I wasn’t interested in cooking a goddamn thing. 

The process to cook them? Pretty simple; steam and slice. That’s how I roll, homie.
Yea.

 

Mussels are bit freaky too.
You let them get a little hot and they just open right up with a big chewy pearl of slightly salty goodness in the middle. mmmmm mmmmmm!

Now her ass is talking about Razor Clams. What’s wrong with that?
Baby steps Dana, baby steps. Alright alright alright.

 

 

 

 

 

 

 

 

 

 

 

 

 

Mussels & Southern Bread

 

What I Used

2lbs Fresh Mussels. Half a loaf of French Bread. 2 tsp Minced Garlic. 1 tsp Minced Ginger. 2 tsp Minced Shallots. 2 tbsp Olive Oil.

What I Did

My buddy is visiting up here from Texas and we ran around the city all day on Sunday mixing tourist shit in with my errands.

When we got home, I made us these mussels so we could have something to munch on but in all seriousness, I was feeling kinda lazy on the write up.

 

By the time I finished editing pictures, distraction was hitting me from all angles and I glanced at my buddy, giving him a hopeful look.

He peered down at me from his phone and looked doubtful but I held onto my pathetic expression.

 

You did alright, Texas, you did real good.

 

 

 

First rinse and debeard the mussels and set them aside.

Heat 2 tbsp olive oil in a large pot and add the minced garlic, shallots and ginger.
Cook over med-high heat until fragrant.

 

When the garlic has just begun to brown, add in the mussels, being sure to discard any that are already open or have broken shells.
Cover with lid and cook for 5 mins or until all the shells have opened.

 

Gently empty the opened mussels into a large bowl and pour the juices at the bottom of the pan over them.
Serve with toasted bread.
http://ivegotcake.comdana_fashina_recipeshttp://ivegotcake.com

If you haven’t figured it out yet, stuff like mussels and oysters….those are my food blogger, get-out-of-jail card.

When I need to cook but don’t want to, I’ll do something like mussels because this sort of stuff makes for lite pickings and easy finger food to munch on. Plus it’s super easy which is the POINTTTT.
Mussels_and_breadjusbstill_blog


 

 

 

Mussels & Southern Bread

2lbs Fresh Mussels. Half a loaf of French Bread. 2 tsp Minced Garlic. 1 tsp Minced Ginger. 2 tsp Minced Shallots. 2 tbsp Olive Oil.

 

INSTRUCTIONS

1. First rinse and debeard the mussels and set them aside.

2. Heat 2 tbsp olive oil in a large pot and add the minced garlic, shallots and ginger.
3. Cook over med-high heat until fragrant.
4. Add in the mussels, being sure to discard any that are already open or have broken shells.
5. Cover with lid and cook for 5 mins or until all the shells have opened.

6. Gently empty the opened mussels into a large bowl and pour the juices at the bottom of the pan over them.
7. Serve with toasted bread.
❤ ❤

31 Comments

  1. I love making mussels too, such a simple but satisfying dish and the flavour possibilities are endless, Morrocan, Thai, French, Mexican, Hungarian, Spanish (and I just bought some amazing Spanish saffron!!!). Plus they are not killer for calories as long as you don’t go overboard with the bread. Your dish looks awesome, makes me want to have them now (and I just finished lunch)!

  2. You have no idea how much I love eating mussels! Whenever I can, I make pasta and mussels are a must! I also love eating them on Tapas (each time I travel to Spain, it’s the first thing I order!). Those look amazing because well, everything you cook makes me wanna eat 😋❤️

  3. i adore mussels, my beloved not so much and i have always wanted to make it at home, rather than have it out where most places will add a pat of stomach-pains-inducing butter to the mix. but i’ve been scared, which is stupid, because you make it look so stupid easy and dang good.

    1. Hahaha!!
      Don’t be scared!
      It’s really really simple. Like LITERALLY adding mussels to a pot.
      Dry steaming them, they release their own natural juices – that is it.
      Comes out amazing every time.

      I totally hear you about all the unnecessary butter and sauces some places cook them with. It’s too much sometimes.

  4. These look great Dana. I have yet to try mussels and truth be told, they kinda scare. Lol! However, your pictures are enticing me to try some the next time I see them on the menu.

    xo, Jackie

    1. You’re the 3rd person who’s said that they’re scared of mussels. It’s very puzzling lol
      Please Jackie, please try them. Snap them to me next time you come across them so I can cheer/motivate you on.

      1. Lol! I know, I’m judging based on appearance but they look a bit slimy/ scary. However I’m promise you the next time I see them on the menu I will snap you immediately so you can guide me on which ones to try 🙂

Go on, get it out..

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