Just add wine to my drunken mussels recipe. (Or drink the cooking liquid and have a drunken chef instead!)
Welcome back to my lab, where I’m busy creating recipes for singles. If you live alone like me, you might not feel like pulling out your cookbooks every day. Recipes created for four to six people equate to doing a lot of math. And I don’t know about you, but I’m not fond of math. But I do love to eat, so I’ve simplified things for myself and for you with my recipes in the Mad Science for Singles series. This month I’ve created a delicious drunken mussels recipe that I think you’ll love.
Nutrition-dense mussels offer loads of vitamin B12, manganese and selenium. These improve energy, strength, memory, mood, bone mass and metabolism.
Nutrition is fun, but do you want to know what makes this dish even more fun? Wine!
Take this recipe from basic to brilliant with your own mad science.
My drunken mussels recipe calls for a cup of white wine, or you can mix it up with your own mad science.
1-2 pounds mussels, depending on your appetite
2 tablespoons flour
1-2 shallots, chopped
1-2 tomatoes, chopped
5-6 garlic cloves, chopped
3 tablespoons parsley, chopped
2 tablespoons butter
1 tablespoon fresh thyme
1 cup (or so) white wine
Mix flour in water and soak mussels. This will get rid of grit and / or sand. Sauté shallots, tomatoes and garlic in butter until soft. Add wine and bring to a simmer, then add mussels. Simmer for 8-10 minutes until mussels open. Throw unopened ones away. Top your drunken mussels with fresh herbs. Serve over capellini, spaghetti or whatever you want.
Use red wine instead of white. Change up the herbs. Have fun!