Pleasant temperatures make some among us tempted to show their muscles, but what if they and others with far less daring demeanors decided to display their love of mussels? In her recipe submission, Diane Pecca singled out summer’s rapid approach as the inspiration behind sharing a “delicious seafood dish.”
The White Wine Mussels offering from the resident of the 2300 block of South 16th Street requires very little preparation, a nice perk to have when one wants comfort without complication. The Girard Estate dweller noted that she loves to serve the mollusks with crusty garlic bread and white wine. Let your curiosity come out of its shell to enjoy these wonders. ■
4 pounds of cleaned mussels with shells
2 tablespoons of olive oil
1 onion, chopped
1 cup of dry white wine
2 tablespoons of garlic, chopped
1/2 cup of fresh parsley, chopped
1 teaspoon of red pepper flakes, optional
In a large pot, sauté the onion, garlic, and red pepper flakes in the oil for approximately two minutes, taking care not to burn the garlic. Add the mussels and the wine, simmer, and cover with a lid for approximately three minutes.
Add the parsley, cover, and cook until the mussels open, approximately one to two minutes.