Show Us Your Mussels

Is there anything better than fresh seafood at the end of a long Maine summer? Not as far as we can tell. Last weekend, our friends at The Lobster Shack — a seafood truck out of Stonington that travels to the Orono Farmer’s Market every Saturday — brought a load of Maine mussels. They were so gorgeous, we had to take them home (which brought us back to our college days — but that’s a story for another blog).

However, when we got ready to make dinner, we were kicking ourselves for only buying two pounds. That wouldn’t be nearly enough for the dish we had planned to make — especially since Jason can no longer indulge in a crusty baguette. So we used this recipe instead, substituting the spaghettini for gluten-free corn spaghetti. It was amazing. Adapted from Food & Wine magazine, it showcases the best of late summer in Maine — juicy tomatoes, fresh herbs and those succulent mussels.

It’s so good, you’ll want to take this one home with you.

Ingredients

5 tablespoons extra-virgin olive oil
1 medium onion, minced
3 large garlic cloves, thinly sliced
1 1/2 cups dry white wine
1 pound plum tomatoes, peeled and chopped
1/4  teaspoon crushed red pepper
2 pounds mussels, scrubbed and debearded
Salt and freshly ground pepper
3/4 pound spaghettini
1/4 cup chopped flat-leaf parsley

Directions

Heat the olive oil in a large skillet or shallow Dutch oven over medium heat. Add onion and garlic; cook until translucent, about 6 minutes. Increase heat to medium-high, add wine and boil until reduced to 1/2 cup — be careful, because it reduces faster than you’d think if you’re using Le Creuset or other cast-iron cookware.

In the meantime, prepare pasta until it’s just shy of al dente.

Add tomatoes, crushed pepper and mussels to the garlic-onion-wine mixture. Cover and cook until mussels open, about 5 minutes. Remove the mussels, simmer the sauce and season with salt and pepper.

Add pasta to the sauce and toss over low heat for 1 minute. Toss the mussels with the pasta and sauce for about 1 minute, sprinkle with parsley and serve.

2 comments:

shayne d. said...

Welcome back! Hi, also, to Auntie J. It's still okay if some days the baby--or YOU--need more of your time. Here's a parent quote - thought you might enjoy:
......"The most important thing she'd learned over the years was that there was no way to be a perfect mother--and a million ways to be a really good one......" (-J.Churchill/Anonymous?)

Kristen Andresen Lainsbury said...

Thanks Shayne! I'll tell Jess you said hello!

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