You know how some people always have “a guy” – a handyman guy, a deal on a stereo guy, a financial guy. Well, turns out I got a “fish guy.” A really good fish guy who will deliver you 10 pounds of the freshest most delicious mussels you have ever eaten in your life. My fish guy is really my friend Kris who got a summer job delivering fish to all the poshest restaurants in Vancouver and sometimes there are leftovers. Last Sunday there were leftover mussels and we were the lucky recipients. So we invited a bunch of people over and had a clam mussel bake.
1 tablespoon olive oil
6 cloves garlic
2 teaspoons fresh thyme
2 teaspoons fresh oregano
1/2 cup chopped parsley
1/2 cup white wine
Roughly 5 pounds mussels
4 tablespoons butter
In a large pot over medium heat, saute the onion and garlic until the onion softens.
Add the wine, herbs and mussels and cover the pot. Reduce the heat to a simmer. Steam until the mussels open, roughly about 8 minutes.
Spoon the mussels into a large bowl with a slotted spoon. Strain the remaining liquid into a saucepan and bring to a boil.
Once boiling, add the butter and stir until melted and then a minute or two more.
Drizzle sauce over the mussels. Garnish with some parsley and serve.
Oh yeah and there were live spot prawns too!! Beheaded and then thrown on the barbeque for a quick minute or two. Peel and eat. Ahhhh!