Sometimes it's nice when Julie isn't around for dinner. I get to make things like pork chops smothered in sauerkraut (that's actually for Saturday). Or I get to make shellfish. Like mussels in white wine sauce with linguini and barely cooked broccoli rabe.
And god I love Mussels. And not necessarily these pythons to which my hands are attached (sorry I couldn't resist). Moules frites are my preferred way to eat these, but making french fries is a pain in the ass (and uses a lot of oil). I do live down the street from a decent French bistro (except for the service...), but who wants to pay $15 for something you can make at home for $10?
Plus, I got to finish the bottle of wine too. It was delicious. If I wasn't so lazy I'd get off the couch and go find out the name of the wine. But, eh. I'm pretty comfy on the couch.
Linguini with Mussels and White Wine sauce
- 1 bag o' mussels, washed, rinsed and sorted
- 2 cloves garlic, thinly sliced
- 1/2 medium leek, thinly sliced
- 1/2 shallot, minced
- 1 bulb fennel, diced
- juice of one lemon
- 1 1/3 cups of a dry non-oaky white wine
- Healthy pinch of crushed red pepper
- Heat up a few tbls of olive oil in the bottom of a steamer over high heat.
- When the oil is hot, add the shallot, leeks and garlic, reduce to medium heat. Add a pinch of salt and sweat.
- When the vegetation is starting to get soft (5-7 minutes) add the fennel and cook for another 5 minutes or so.
- Add the lemon juice and red pepper and then a minute later, add the wine.
- Bring the heat to high and wait until the liquid boils. Then bring on the mussels in your steaming basket and cover with the lid.
- Steam for 4-5 minutes, until the mussels open.
- Pull the mussels and reduce the sauce by 1/3. Add the cooked linguini and serve with mussels.
I'm no chef. I'm barely a cook. And certainly not in the professional sense. I work in mobile for a living, but I enjoy cooking almost as much as I love 
