My best friend was in town for the weekend, so I decided to actually prepare a full-out meal, with sides and salad and everything. Mussels are a great way to go - they're delicious, truly easy, and significantly less expensive than clams. Plus, I'll eat seafood any chance I get.
1. Mussel with White Wine, Shallots, and Thyme (from www.cookthink.com)
Black mussels (scrubbed, de-bearded), 2 pounds
Butter, 2 tbsp
Small shallots (minced), 3
Garlic (minced), 2
Fresh thyme, 3 sprigs
White wine, 1/2 cup
Chopped fresh parsley, 1/2 cup
Put the mussels in a large pot of cold water; scrub each one clean and remove the beard and any grime on the shells. Drain them in a collander.
In a large pot, melt the butter over medium heat. When it's hot and foaming, add the shallots and cook 2-3 minutes, until they just begin to soften. Stir in the garlic and cook 30 seconds. Add the thyme, wine and mussels. Stir, then cover the pot and turn the heat up to medium-high. Steam the mussels until they open. (Throw them out if they don't.) Sprinkle over the parsley and stir to combine the mussels with the sauce.
2. Aglio e Olio
Garlic (minced), 3 cloves
Olive oil
Salt
Red pepper flakes
Pasta
Start heating the olive oil (a generous amount, since it makes up most of the sauce) over medium heat. Add the garlic and let it simmer - don't let it burn. It should get nice and golden. Depending on the level of heat you want, add the red pepper flakes either early, with the oil, or late. Once the garlic is golden, mix the sauce into the spaghetti. Add a little fresh parsley if ya have it.
3. Arugula Salad
Arugula
Olive oil
Balsamic vinegar
Put arugula in a bowl, drizzle some olive oil over it, and add less balsamic vinegar. Mix it up.
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