Spiced Mussels

 Stupid easy Spiced Mussels is a better title.  Minimal easy prep and if you can boil water you got it made.  The lovely Mrs says this is the best mussels in broth I've made yet and requested we do it again soon.

The inspiration for this recipe came from an old Gordon Ramsay show.  Being in SE Texas I didn't have access to the variety of chili's he used but found a red jalapeno pepper to be the right substitution for the fresno chili.  The jalapeno when red is sweeter and not as hot as the green ones that hadn't fully ripened.

Ditto my elation in finding fresh frozen mussel's at the local grocery store.  Already shucked and only need a few minutes of simmering to cook through.  Serve with a crusty baguette to sop up the broth and you are eating well.  You can use fresh mussels if get them, just cook until all have opened (and discard those that don't open).

Another substitution you can use is if you can't find creme fraiche you can use equal amounts of sour cream.

Spiced Mussels

Ingredients:

• 1lb fresh frozen mussles
• 1 shallot thinly sliced
• 1 rib celery thinly sliced on bias
• 1 red jalapeno thinly sliced
• 1 stick unsalted butter
• salt and pepper to taste
• 1 c dry white wine (I use pinot grigio)
• 2 T crème fraiche
• sliced crusty baguette

In medium fry pan add shallot, red jalapeno, celery and butter.  Over medium heat sauté 3-5 minutes until veggies are starting to become translucent.

Add white wine to pan and bring to boil, reduce to simmer.  Simmer 5 minutes to cook out the wine.

Add mussels.  Bring to boil and reduce to simmer 5-6 minutes until cooked through.  Stirring occasionally.

Turn off heat and add crème fraiche and stir until dissolved into broth.  Very important to do this off the heat as you can curdle your crème fraiche if too hot.  Serve immediately in a bowl with the baguette on the side.