Thursday, December 1, 2011

Mussels with sun dried tomatoes and sake

Some of my best recipes are made from necessity (read:  we're out of food, what can we salvage from the freezer and fridge!).  Here's one we made tonight that turned out pretty well.  

1/2 stick butter (4 Tbs)
3 garlic cloves (minced)
1/2 cup sun dried tomatoes (cut into thin slices)
2 Tbs capers (strained and rinsed)
1 lb of mussels (I used frozen, pre-shelled ones that I thawed in cool water)
1 bottle (300 ml) dry sake
1/2 cup chopped Parmigiano-Reggiano
freshly ground black pepper to taste

Saute the garlic in the butter over medium-high heat until the butter melts and begins to bubble.  Add the tomatoes, capers and mussels and mix; saute for a few minutes.  Add the sake, reduce the heat to medium, cover, and cook for about about 5-10 min.  Add the cheese and cook for 5 more min until it is well integrated and the entire mixture is a luscious orange.  Sprinkle freshly ground pepper over the sauce, mix and serve over spaghetti.

I find that the sake adds a delicate flavor different from the Chardonay that I usually cook mussels in.  Yum. Enjoy.  Mussels can be sustainably grown and by eating them, we're supporting efforts to control water pollution.

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