by: Meghan Kirsch

With the hot weather finally here, the last thing you want to do is spend a lot of time slaving over a hot stove. An easy recipe to make and share is mussels – minimal time spent at a hot stove, maximum time relaxing with your friends on a back patio!

Drunken Mussels

• 2.5 pound bag of mussels (about 1 pound of mussels per a person should be sufficient)
• 3 cloves of garlic or a heaping spoonful of pre-minced garlic
• 1 whole onion (chopped or diced)
• 1 tsp seasonal salt (or sea salt)
• ¼ cup of white wine (the rest of the bottle should be consumed before, during and after the making of the mussels)
• ¼ cup olive oil

1. In a large pot sauté onions, garlic, and salt in the olive oil on medium heat until the onions turn a light brown.
2. Wash the mussels in cold water, and remove any mussels that have opened.
3. Ensure that all excess water is strained from the mussels and then add the mussels to the large pot.
4. Add the white wine, then cover and let steam for approximately five minutes or until the mussels are cooked (the fleshy portion of the mussel should feel soft but not moist)
5. Serve with fresh baguette to sop up the juices, and some brie cheese on the side.
   

   For an extra kick you can add fennel, tomato, and chili pepper to the sauté prior to adding the mussels.