Let you in on something very embarrassing oki??
I just found out that a kg of mussels costs less than $3!!! o.O
I never knew, you know… *hide*
When i saw the price tag on the mussels few weeks ago, i tiptoed as quickly as i could to make my purchase and drove away immediately.. just in case i kena called back for charging me incorrectly.. :PppPP
Then i sms-ed a few friends to share my good news and realized i’ve been the silly one! How embarrassing, aiyohhh! All along… that’s the price for mussels! Hmmm… but, why are clams so expensive then?
[was told because mussels are easier to catch that's why.. mussels are picked from the beach!]
Apart from marinara, i thought of trying the mussels in white wine.. and i did.
The store bought incredible batard au levain with garlic butter complements the mussels beautifully.
I couldn’t stop eating!
Dip dip, eat. Dip dip eat.Dip dip, eat.
The whole process was effortless, but of course! I could practically sit there and eat the whole day. Hahaha! What sets mine apart from the restaurants’ is the chili padi. Having a twist of spiciness in this white wine dish is shiiookaroo!
You really must try it sometime soon too.. Again, it’s really very easy with very few ingredients! ;)
Mussels in White Wine
800g fresh mussels, washed, cleaned and scrubbed very thoroughly
250g white wine
1 small onion, diced
a handful of minced garlic
1-2 chili padi, chopped
salt, to taste
1 tbsp olive oil
fresh cilantro/ parsley, to garnish
1. Stir fry the garlic and chopped onion in the hot oil, using a large skillet or wok.
2. Add white wine.
3. Add mussels to the garlic wine sauce, stir mussels to coat well, and cover to let mussels steam for about 5 minutes. Uncover, and stir mussels again. Repeat this process until the vast majority of your mussels are open. Any cooked mussels that do not open are bad, discard those.
4. Add in butter, stir till butter melts completely. Throw in chili padi, cilantro and stir a few times before serving.
Best eaten with a few good slices of crusty bread, toasted with garlic butter or butter preferably. YUMS!!
Note : i always get my batard from Sun Moulin, Isetan Scotts. in my humble opinion, they are the best in the country!
p.s : i’ve cooked this 3 times since my discovery ;)