Steamed Mussels with Andouille and White Wine

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Wow.  It is definitely weird how much having a new full-time job affects your life.  There’s a whole new schedule to figure out, there are weeks of intense training, there’s tests, new policies and procedures, new people, new office. . . well, you get the point.  So my mind has been preoccupied lately, which explains the dearth of postings lately.  Sometimes you just have to make a paid gig a priority!  But I am sad that I’m probably gonna have to close up the bakery at this point.  Just a sign o’ the times!  Maybe I’ll just go super-super small-scale, although there is a limit to the amount of downsizing that you can do, especially if your workforce consists of one.

I could eat this everyday!

So this is my attempt at achieving some sense of normalcy — a return to blogging, a return to working out, a return to volleyball (that is, if my injuries would stop lingering).  I would like to stress the word “attempt”.  It may take me some time to really figure out how to balance everything.  What makes it more challenging is that my work schedule isn’t exactly always set in stone.  Eh, it’s a work in progress, much like everything else in life.

Anyhoo. . . on to the recipe!  Now mussels are one of my most favorite things to eat.  Just throw them into a pan with some white wine and dinner is ready in like 5 minutes!  Really.  It’s not the most user-friendly, mainly because you have a whole bunch of shells to deal with when your done.  Which is why I try to schedule meals like this the day before trash day.  I don’t need bits of shellfish lingering in the trash for several days.

Now that I’ve gotten that lovely image out of the way we can get back to the recipe.  It’s relatively simple and it’s easily changed to fit whatever ingredients you have around.  This time around I had some onions, garlic, celery, Roma tomatoes, and some basil.  Throw in the little bit of Andouille that I had bought specifically for this and you get one of my most favoritest dishes.  Here’s what you need:

  • 1 1/2 lbs mussels, cleaned and beards removed
  • 1/4 lb. andouille sausage
  • 1 rib of celery, 1/4 in. diagonal slice
  • 1 medium onion, diced
  • 2-3 cloves of garlic, sliced thin
  • 2 Roma tomatoes, chopped
  • 1/4 c. basil, chopped
  • 1-2 c. white wine
  • salt and pepper, to taste

1.  In a large pan, sauté the Andouille for about 3 minutes.  Add the celery and onion and sauté for about 2 minutes.

2.  Add the tomatoes, garlic, and half of the basil.  Cook for another 2 minutes.

3.  Throw in the mussels and white wine and cover.  Cook for 2-3 minutes.  Then remove the cover, stir the mussels, and return the lid.  Cook for another 2-3 minutes.

4.  Top with remaining basil.  Serve over pasta, or rice, or with crackers, or with a straw (or just slurp it out of the bowl).

Notes — If some of the mussels don’t open, throw those out and don’t eat them.  Bad things might happen if you don’t!. . .  Don’t forget to visit Jereme’s Kitchen and Daisy Cakes on Facebook. . .

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7 thoughts on “Steamed Mussels with Andouille and White Wine

    thehungryartist said:
    September 4, 2012 at 8:53 am

    That’s great about the new job (even though it takes most of your time)! I hope you are enjoying it!

      Jereme's Kitchen responded:
      September 5, 2012 at 1:06 am

      i’m trying to enjoy it. there’s so much to learn though

    grazingbears said:
    September 4, 2012 at 3:51 pm

    Reblogged this on Grazing Bears and commented:
    Steamed mussels is one my favorites!

    Aimee@clevermuffin said:
    September 4, 2012 at 7:27 pm

    Well, if you ever manage to work out the work/life/blogging/exercise balance then let me know! I’m always struggling with it. I love mussels though, and with white wine they are so fresh and delicious.

      Jereme's Kitchen responded:
      September 5, 2012 at 1:05 am

      there is just not enough time in the day! but eating mussels helps

    lulu said:
    September 18, 2012 at 9:10 am

    Mussels, I love them and eat them often as they are harvested right here. Love the addition of andouille to the recipe which is very similar to one of my favorites.

    mixitupandmakeitnice said:
    September 18, 2012 at 12:36 pm

    Congrats on the new job! And if you still have time to make those delicious mussels, life is good 🙂 Katie x

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