Over the weekend I ended up at an impromptu girls night in. We ended up gathered around a table with simple appetizers. Don’t all gatherings, at least the good ones start around a table? It was one of those perfect nights. Warm, but not too warm right at the golden hour.
Someone (you know who you are), brought steamed mussels in a big bowl. I had instant flashbacks to sitting at cafe tables in Barcelona one summer eating wine-steamed mussels and crusty bread. There is something, just SO about prying open iridescent shells with your hands, slurping back rich broth and sopping up every last bit of goodness…
Once upon a time, I used to quick steam mussels for gatherings with friends – I was clearly out to impress. Little did they know that my party trick was nothing but smoke and mirrors; or rather heat and wine and not much else.
Everyone thinks briny mussels are complicated and expensive and require a bit of kitchen alchemy. They are not and do not.
It is an inevitability that if you heat some butter and any flavorful liquid, dump in mussels and put the lid on a pot for a few minutes, you have a meal. But I forgot. Forgot how easy it is and how much I love the decadence of eating a bowl of mussels with my hands.
Shame on me, but cheers to rediscovery. Here, I combined one of my other loves – smokey, fire-roasted Hatch Chiles with a little wine, a lot of butter and a few aromatics. 15 minutes laster, I barely managed to take photos before I sat down and ate them all. By. My. Self. On the porch at sunset.
Thank you for the reminder, universe.
My wish for you is to enjoy the same. With a glass of wine and some great garlicy bread of course! Cheers and happy sitting and sunning and eating!
Lydia, I never ‘got’ the Spanish lisp down
A few more ideas for the world famous Hatch Chiles: