Summer is time to get together but we don’t have to fuss — it’s hot and we just want to be with family and friends and relax. Easy summer fare is steamed mussels. Add some French bread to sop up the buttery sauce, maybe a salad, and some cool beverages and you have a meal.
Bring out the lawn chairs, sweep off the porch, and roll out the welcome mat!
- 1 stick butter
- 3 T. olive oil
- 3-6 cloves of chopped garlic (Some people use up to a dozen cloves; it all depends on your preference.)
- 2 bags of mussels (Wash and throw away any open shells or ones that won’t close if you tap on them. Remove any stringy stuff that looks like corn silk with needle-nose pliers. Really, you won’t find much—this sounds more complicated than it is.)
- 2 chopped tomatoes
- 1/4 cup basil leaves, chopped (or more)
- 1 cup white wine
Wash mussels and set aside. Sauté chopped garlic in olive oil in a large sauce pan until soft. Add butter, chopped tomatoes and fresh basil. Stir until butter is melted. Add white wine and mussels and steam for 10-12 minutes. All shells should open; if they don’t, discard them. Serve immediately.
In Memory Of
This recipe was adapted from Delicious Memories of Karen’s Kitchen (Morris Press Cookbooks, 2007) — A collection of recipes by family and friends of Karen Circharo to support the Karen Circharo Memorial Fund. Proceeds from the cookbook benefit the Sister to Sister: The Women’s Heart Health Foundation. I didn’t know Karen, who passed away at 47 from heart disease; the book was a gift to me. Like so many of these homegrown cookbooks, the recipes are fabulous because people submit their finest.
The dedication in the book, written by Robin Silvis, reports that Karen Marie Circharo was a creative cook, wonderful hostess, loving wife, devoted mother and so much more. I would have loved to meet her.