Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
I cut corners even further by dashing out for my favorite french fries while the mussels finish simmering.
1 tablespoon olive oil
3 pounds of fresh, high quality mussels
1 cup of dry white wine
1 cup of chicken stock
2 tablespoons minced parsley
1 cup sliced shallots
2 cloves of garlic
2 tablespoons butter
Dash of fresh cream
Wash the mussels thoroughly, discarding any broken shell or dead mussels. Preheat a large pot to medium heat and add the olive oil and butter.
Once the butter has melted, add the sliced shallots, a little salt, and pepper then saute for 5 minutes. Add the garlic and cook for another minute. Add wine, chicken stock and mussels, then cover the pot.
Steam the mussels for about 10 minutes or until all the mussels open. Discard any mussels that do not open. Stir in cream and parsley. Season to taste and serve with lemon wedges and french fries or fried potatoes.