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Aaron N. Tubbs

Dragon chaser.

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So I decided to buy 2.5 pounds of mussels from the local seafood store (Pagano’s seafood).

I cut down a half dozen shallots, and cooked them in olive oil until they were translucent. Deglazed the pan with some sauvignon blanc, and then added half the bottle. Poured the mussels that survived the broken-shell/open/de-bearding in, and steamed about 5 minutes. Dumped a diced tomato over it, stirred, and then went through and tore all the meat out.

Served it with a ciabatta loaf from The Sono Baking Company, and made a dinner off it.

Was tasty.