By Julia Westhoff
This time around I’ll honor those hunky footballers from the football meccas of San Francisco and Baltimore by cooking up some mussels. I’d always shied away from mussels, figuring that they’d be out of my price range. Not so, it turns out — they’re just as affordable as most of the other proteins I use. They’re also incredibly easy to prepare and perfect for warming up these freezing winter nights.
3 tablespoons extra-virgin olive oil
2 shallots, chopped
4 garlic cloves, chopped
2 pounds mussels (throw out any that are closed)
1 cup dry white wine
4 tablespoons unsalted butter, cut into pieces
Crusty bread, to serve
Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, and butter, and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and broth into two bowls and serve with the crusty bread.