Here it is. If I had to pick a last meal, I think a huge bowl of steamed mussels would be right up there at the top of my list of potentials. There’s something amazing going on when you steam mussels with a bit of delicious vegetable and some wine. When the shells open up, the resulting broth in the bottom of the pan is absolutely to die for. When I order mussels the actual meat is secondary to that delicious ambrosia in the bottom of the bowl, just waiting to be sopped up with a hunk of fresh baguette or even drunk straight out of the dish.
Also, it’s shockingly easy to make.
1 pint grape tomatoes
1 leek, washed and sliced thin
3-4 cloves of garlic, smashed
1 medium shallot, minced finely
2 cups mild white wine (I used an unoaked chardonnay)
4 tablespoons of butter
Fresh herbs of your choice (I used thyme and parsley)
Cleaned and de-bearded mussels (a pound a person seems to be sufficient)
Salt and pepper
Lay the sliced leek, tomato, and garlic out on a baking sheet and drizzle with olive oil, salt, and pepper. Roast in a 400F oven for at least 30 minutes, or until soft and tender. Set aside and let cool.
When ready to steam the mussels, saute the shallot in a tablespoon of butter and a drizzle of oil until translucent. Add in the roasted veggies and let cook over a medium heat for a minute or two. Place the cleaned mussels in the pan, add some fresh herbs, and pour the 2 cups of white wine over. Cover and let steam until the majority of the mussels have steamed, approximately 8-9 minutes. If after this amount of time some of the mussels have not opened, discard them, for they probably died before cooking.
Place the mussels in a large bowl and pour the broth over top. Serve with fresh french fries or a baguette.