Cook with your friends.
Here are photos from a recent dinner cooking party, where guests surprised a friend with this hands on event! This crowd did an excellent job chopping vegetables (starting with the all important onion) and made some mean crab cakes. We discussed the process of waking up mussels (tap them gently on a counter to make sure they are not sleeping with their mouths open – never cook open mussels! But sometimes they are just asleep – they will close up if tapped or run under cool water). I made a friend, Bagel (the dog), who was my partner in crime in floor cleaning.
Do you cook with your friends? What do you make?
Although cooking with friends often takes more time than cooking alone, due to the excitable chatter of catching up, and the drinks in hand, it is so much fun! I say, friends that cook together stay together. Put on some tunes, pass out the cutting boards, and get cooking!
Check out one recipe we did on Saturday, in case you are looking for a recipe to test out the tapping method on sleepy mussels!
MUSSELS IN WHITE WINE SAUCE
Yield: 2-4 servings
1/2 shallot, finely chopped
1 Tablespoon onion, finely chopped
1/4 cup dry white wine
1 Tablespoon olive oil and 2 T. coconut oil
1/2 Tablespoon white wine vinegar
1 1/2 lb. mussels, scrubbed, de-bearded
Freshly ground black pepper
chopped flat-leaf parsley
1. Place shallot, onion, wine, butter, and vinegar in a large heavy pot.
2. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3–5 minutes (discard any mussels that don’t open).
3. Set a strainer over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl.
4. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.
Note: never cook with open mussels that don’t close with tapping, and never cook with cracked mussels.