I’m a coast kinda girl. The ocean is one of my happy places. If I can get there on my bike well double bonus points for me for combining two of my loves. So naturally it kinda goes without saying that I love all things salt water. Including seafood. One of my favorites are mussels. I could honestly eat bowls of these babies all by myself. Yes, I have. No shame. I lurve ’em. Don’t even attempt to take the bowl from me when they’re done. The cooking liquid is just as tasty. Best sopped up with some crusty bread. Don’t forget the bread with this one. Yes, I’m shaking my finger, isn’t that what you do when you want to get your point across? No? Maybe it’s just me.
Wolf Gourmet recently sent me a set of their cookware to take for a spin around the stove. It’s sexy y’all. No other way to put it. Sleek, sophisticated and most definitely sexy. I kinda felt like I needed to put on some fancy shoes while using them. If you haven’t heard of Wolf Gourmet, I know you know their iconic red knobs. Yes, that company.
“Wolf Gourmet cookware is crafted in the USA using multiple layers of stainless steel with an inner core of aluminum for incredible durability. Seven-layer construction throughout provides even heat distribution, faster heating, and superior heat retention for everything from searing steaks to cooking delicate sauces. Elegant, ergonomic handles fit comfortably into a variety of hand sizes and are easy to grip with or without oven mitts. Thoughtful features like flared rims, beveled walls and helper handles on larger pieces make preparing meals a pleasure.”
You can find Wolf Gourmet Cookware at Bloomingdales.
Mussels with Tomato and White Wine
The weight is what I noticed first. It’s substantial. No wimpy pots and pans here boys and girls. Next up I noticed that it cooks even Steven, which is incredibly important when you cook. You want things to cook evenly and not run hot or cold in certain spots. It made quick work of these mussels which I then took directly to the table for serving (on a trivet of course, common sense and all, it’s hot) because that pan deserves to be shown off.
Disclaimer: This post is sponsored by Wolf Gourmet. Opinions are my own. Always have been. Always will be.
- 2 tablespoons unsalted butter
- 3-4 cloves garlic - minced
- kosher salt/pepper
- 1 large tomato - chopped
- 1 cup dry white wine
- 2 pounds mussels - cleaned and de-bearded
- 2 tablespoons fresh parsley
- Into a large saute pan melt butter. Add garlic and tomatoes. Season with salt and pepper. Cook until just softened.
- Add wine and bring to a boil.
- Add mussels. Cover the pan. Cook until mussels have opened. (Discard any mussels that do not open.)
- Garnish with fresh parsley.