Most embarrassing thing that I've said to a waiter: "Those are the biggest mussels, I've ever seen."💪🏻😂 Meanwhile, my husband, who is sitting directly across the table from me, starts flexing like there's no tomorrow.🤦🏻♀️ Despite what my family thought, I wasn't actually trying comment on the masculinity of the wait staff, I was trying to compliment my entree.😅
FYI: My husband has reminded me of this embarrassing moment every single time I've eaten mussels since that fateful day. It's been 3 years and I eat a lot of mussels.🤣 I have a pretty predictable restaurant order if mussels are on a restaurant menu. For me, it just doesn't get better than a batch of tender, steamed mussels in a buttery, garlicky, white wine sauce.
The best mussels I've ever tasted were in Ireland. Did you know that mussel farms are quite prevalent in Ireland? I didn't know it --- until I visited.🇮🇪 We actually didn't visit the country during the mussel harvest season but the mussels that we ordered at the pubs were some of the most tender and flavorful that I've ever eaten. #irishpubmussels #stillnotthebiggestmussels
In my opinion, simple mussels recipes are best. Letting the mussels take center stage. And since we don't live in Ireland - or near a fresh body of water - I buy my mussels in the freezer section. They're actually pretty tasty - just remember to give them some air while they defrost and don't immaculate your husband by commenting on the size of the mussels. 🤣
French Mussels in White Wine Sauce
2 pounds mussels, scrubbed clean
1/2 cup dry white wine
2 Tablespoons butter
1 minced shallot
2 cloves garlic, minced
2 teaspoons flour
1/4 cup minced parsley
Transfer mussels to a bowl using tongs. Pour cooking liquid into a measuring cup.
Pour sauce over mussels to serve.
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