WITH YOUR WINE

Steamed mussels

Seafood, here in the middle of the prairie, is expensive. Plus, the quality, even when we pay a lot of money, can leave something to be desired. Mussels, on the other hand, are relatively inexpensive, simple to do, and consistent in quality. Serve this with a loaf of crusty bread and with one of the screwcap whites (and use the wine in the recipe).

mussels.

Serves four, takes 20 to 30 minutes

3-4 lbs fresh mussels

1 1/2 c white wine

1 onion, chopped

2 bay leaves

1/3 c chopped parsley salt and pepper to taste

1. Wash the mussels under cool running water, and remove the beard (the stringy part on the side of the shell), if any. Farmraised mussels, which are sold in most supermarkets, will be fairly clean and mostly beardless. After washing, throw away any mussels that aren’t tightly closed. If it’s open, gently tap the shell, and it should close.

2. Combine everything in a heavy pot, cover, and bring to a boil over high heat. Cook for two minutes. If the mussels have opened, they’re ready. If not, cook for another 30 to 60 seconds.

3.Remove the mussels from the pot with a slotted spoon to a large bowl. Then, carefully pour the liquid in the pot into the bowl with the mussels, making sure not to pour the liquid at the bottom of the pot, which can be sandy, into the bowl.

ask the WINE GUY?

CAN YOU COOK WITH A SPOILED WINE?

It won’t harm you, but why would you want to? The off flavors of the wine will get into your food. The best rule for spoiled wines is to throw them out.

SIEGEL