So this year is all about getting out of my comfort zone. Last year, was all about #domesticgoddess, an ironic hashtag I created for posting tweets and pics about my adventures in the kitchen. We start eating more fresh, made-from-scratch, healthier meals. And that meant I had to learn how to cook much better that I had before. It was fun, and I think we’re a little healthier as a result. Lately, my focus has been on #thenewjazzercise. I’ve got 57 classes under my belt as of today! Whoop, whoop! And now I really look forward to my classes and seeing my new friends at the studio.
This focus has, though, lulled me into some cooking complacency. I haven’t really been trying anything new. I’ve still been cooking from scratch, good, healthy meals, but I’ve been mostly just repeating old faves. So last night, I decided it was time to try something new: mussels. I’ve had them before at seafood places, but I’ve never made them or even seen anyone else make them. Publix has these little recipe cards by the seafood counter, and I picked one up. Sounded easy. And it was! It was also super quick. The Publix recipe was for 4 servings, but I was dining solo, so I cut it down for one using the online recipe converter calculator (still bad at math).
Mussels in White Wine with Lemon:
1/2 cup white wine
1/8 cup lemon
3/4 lb mussels
1/2 tablespoons unsalted butter
1/2 tablespoons parsley
1. Preheat large saute pan on medium-high. Combine wine and lemon juice in pan and bring to boil. Add mussels and cover; cook 6-8 minutes or until mussels open. Discard mussels that remain closed after cooking (all mine opened).
2. Stir butter into broth until melted. Sprinkle with parsley.
This was a fun, tasty treat for a Friday night, and I’m glad I decided to try something at home that’s usually just a restaurant food for me. I’m even more pleased that it took less than 15 minutes to make!
Here’s the photographic evidence: