Nice Mussels: Sexy Valentine's Day Food

By Caitlin Klein in Food on Feb 7, 2011 7:20PM

As a follow up to our suggestion that you cook at home for Valentine’s Day this year, we want to offer you some titillating recipes. We hope they will get your engines running. Mussels are said to be a natural aphrodisiac - in mythology, Aphrodite comes from the sea, so shellfish are naturally sexy, right? It’s actually more than that. Mussels contain amino acids that trigger increased levels of sex hormones, which make you want to be more sexually active. Schwing! What are we waiting for?

Here is an easy recipe for steamed mussels in the standard salacious sauce of wine, butter, and garlic. Mussels can be easily bought at Isaacson & Stein, but chances are your local Jewel will have them too. Just make sure to follow the mussels buying guide. That means no frozen, open, or chipped mussels. Go forth, cook, and be frisky!

Chicagoist’s Steamy Mussels with White Wine Garlic Sauce

Ingredients (for two)
1 pound mussels, de-bearded and cleaned
4 tablespoon butter
2 ½ cups sauvignon blanc (but any white wine will do you just fine)
1/4 cup chopped green onions
3 garlic cloves, minced
2 tablespoons fresh lemon juice
3 T chopped fresh parsley

Directions
1. Make your fella’s day and put on just an apron and heels. (Guys, if you’re cooking, maybe just an apron.)
2. Clean and de-beard the mussels.
3. Melt the butter in a broad, flat pan over low heat.
4. Add the wine, green onions, garlic, and lemon juice. Bring up to a low boil. Be sure that you can see steam coming off the pan. Have a glass of wine and make eyes at your sweetheart while you wait.
5. Add the mussels in a single layer and put the lid on the pan. Turn the heat down to low, to simmer. Do not open for at least four minutes! After four to six minutes, re-open the pan. The mussels should be opening, releasing a flavorful broth and allowing you to get at the mussel meat.
6. Stir to redistribute the mussels and replace the lid. Cook for another three minutes.
7. Discard and mussels that did not open.
8. Remove the mussels to a serving platter and pour the cooking liquid over them like a sauce. You may need to further reduce the liquid, if necessary. Sprinkle with chopped parsley. The mussels can be served right in their shells; just pull them out with a fork as you eat.

It’s getting steamy in here. Happy forthcoming Valentine’s Day.