What I ate today: Mejillones

Mmm... mussels.

The last time I was travelling through Europe for purely recreational purposes, we calculated that one of my companions had personally made it through at least 500 mussels (not all in one sitting, obviously). Tasting the mussels on the Mediterranean at this time of year, you can understand how this is possible.

I picked up a kilo at the local fish market yesterday (or was it the day before??). We weren't sure that we would get through them all, but like magic, the mussel bowl became emptier and the shell bowl more full.

Steamed mussels in Catalan rosè and garlic

1 kg mussels, scrubbed and debearded
olive oil
1 clove garlic, finely sliced
1/2 glass of dry rosè
handful parsley, chopped

Heat a large pan or stockpot over a medium heat, and add the olive oil and garlic. Fry for a minute or two, until the garlic is softened but not brown. Throw in the mussels, then the wine and cover. Steam the mussels for around 5 minutes, or until cooked (they will open up like an eager young virgin when they are ready to be devoured). Toss in the parsley and serve immediately, with lots of crusty bread to soak up the delicious liquor.