Ok, so our Cranky cook needed a much deserved rest. I decided to make a dish inspired by Raw Earl. You know who you are! Once upon a time, before they made the move to Florida, Raw Earl and his lovely, delightful wife used to come over and once in a while bring fresh ingredients to cook for us! An aromatic, delicious mussels in garlic and wine sauce has remained in our mind for the past years. This weekend I decided to replicate something in memory of those past times. Took 30 minutes and Wow! One of my best dishes EVER!
8 Tbs unsalted butter
1lb fresh live mussels (scrubbed clean)
1lb large scallops
31/2 tbs basil
1 cup white wine (chardonnay)
1/2 cup red onions
1/4 cup garlic
Heat in a large pot 6 tbs butter over medium high heat. Add onions for 2 minutes and then garlic. Cook until golden. Add wine and mussels. Cover and let cook for 4-6 minutes checking after four. When mussels are open, remove them to a bowl. Allow a couple of more minutes for remaining mussels to open. Any mussels that are not open at this point should be discarded. Add basil to butter mix in pot and scallops. Cover again until scallops are cooked through approximately 6-8 minutes. Turn over scallops during this time to ensure even cooking. When scallops are done, add additional 2 tbs butter and salt to taste. Add mussels back to pot. Serve a few mussels and scallops over pasta and pour sauce over them. Enjoy with some crusty bread to soak up that delicious broth!
Cranky Cook Rating: 1 out of 5 stars. A cinch plus he didn't cook!
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