One of the best things about being married to my husband is what we call the “cockamamie scheme.” One of his go-to lines is “I’ve done crazier.” That should give you an idea of what life with him is like. Anyhow, when we were at Whole Foods last weekend, we noticed they had mussels on sale and when Matt chatted up the fishmonger, he learned that they were having a sale all week and would be flying in fresh PEI Mussels daily. Since our kids have decided they LOVE mussels, Matt decided we had to have a mussel night. Thus, I found myself on Wednesday at lunch hour at Whole Foods, buying them out of mussels.
After work, I dropped off the mussels and picked up Tabby for her climbing lesson. By the time I got home, my parents had arrived and cooking was fully underway.
My Dad and Matt manned the stove. After cleaning the mussles and “de-bearding” them, they steamed them in a tasty broth made from butter, garlic and white wine. The George Foreman turned out tasty garlic toast points and with them, the mussels, a salad and the rest of the wine, we had a tasty meal.
Everyone really really enjoyed the meal.
And before too long, 8 lbs of mussels had disappeared. Mmmmmm …
Like most of Matt’s Cockamamie Schemes, this one turned out wonderfully. And I’ve marked the calendar for next year so we remember mussel season.
We looove mussells too. There is a neat Italian restaurant a few towns away that makes garlicky mussells in a red sauce and we eat that with too much buttered bread. Oh sigh.