Mussels / Moulles
I told you . We're all about the mussels here lately, and when I say 'we', I actually mean 'me' because his majesty would never consider eating them. This is literally dinner in 15 minutes from door to table.
Rinse the mussels in some cold water, check for those that won't close or react when you tap their shell. Pull out any large beards and discard. Change the water, rinse once more, drain. in a nice large pot that has a lid add the following. Chop a bunch of parsley, a bunch of scallions (spring onions) a few cloves of garlic. Oil the pot, saute, more like a sweat really, the scallion, then garlic. Tip in the rinsed, de-bearded mussels, dump in a glass or more of some good white wine and if you have it around, some clam juice.
Bang on the lid, cook until the mussels open. Remove the mussels to a warmed bowl, discard any that didn't open. To the pot, add the parsley, some salt and a few grindings of pepper, stir. Add 2 TBS of my favourite cream, (makes it primal not paleo) if you want, to enrich the liquid and then thicken it all, if desired, by adding a beurre manie (some butter and flour mashed together to form a paste)(skip for paleo/primal) and bringing it up to a quick high simmer, taste again, adjust seasonings and dump that whole mess over your mussels. Bring an empty shell bowl and a loaf of crusty French bread (skip for paleo/primal and just dive in) and about 20 napkins. Dine happily. Lather, rinse, repeat, once a week. Quite an inexpensive and yummy way to get your omega 3.