To my fellow foodies out there, I’m excited to announce a special guest post today by Sophie from Sophie’s Run by Nicky Wells. We reviewed the first in the trilogy, Sophie’s Turn, in September and today we’re sharing a mouth watering post and recipe for Rocking Mussels in White Wine and Garlic Sauce.

Without further ado, I present today’s special guest post by Sophie from Nicky Wells’ Rock Star Trilogy:

 


 

Hey, you! My name is Sophie, and I’m so excited you’re visiting me here today at Chick Lit and Wine. I’m the heroine (God, that sounds weird—I still blush when I say that) in the Rock Star Romance Trilogy by Nicky Wells. Nicky and I, we’re currently taking her second book, Sophie’s Run, on tour, and we’re taking you to all the places and sharing all the food that features in the books. My love of seafood is legendary ever since Sophie’s Turn hit the shelves…

“And for mains,” Dan announced, “Sophie will have the seafood platter.” He winked at me over his menu.

“I will?” I said, astonished.

“She will?” Jack and Mick asked at the same time, also astonished.

Dan hesitated for only a second. “Sure.

(Excerpt from Sophie’s Turn)

… See? I had so many people commenting on my seafood consumption in the first book that Nicky toned the seafood references down just a little in Sophie’s Run, the second book… lest people think I’m obsessed.

But of course, I do still eat a lot of seafood, especially when I’m with Dan. Ha! And one of my favorite dishes that I’m quite adept at knocking together at home is mussels. They’re quick, easy and totally one hundred per cent delicious. Trust me!

For Rocking Mussels in White Wine and Garlic Sauce you need:

About 2 kg of fresh mussels
1 garlic clove, crushed or chopped
2 small onions, chopped
a tablespoon of butter
herbs, for example parsley and thyme
a big glass of white wine
a glass of cream (double is excellent!)

And here’s what you do. It’s quick and foolproof –  it has to be, if even I can pull this off every time!

First of all, wash the mussels in cold, running water. Give them a good slosh about! Any open mussels that won’t close even when you squeeze them gently, be sure to throw them out quick!

If there are tough, sinewy looking things sticking out from the shells, be sure to pull those out and also make sure to knock off any barnacles with a knife, then rinse the mussels again. Nearly ready to cook now!

In a large pan (big enough for all your lovely mussels and still be only about half full), melt the butter and add the garlic, onion and some of the herbs. Add the mussels and wine, then cover and steam the mussels in the wine and their own juices for about four minutes. Remember to shake the pan occasionally.

When the mussels are open, remove the pan from the heat, add cream and chopped parsley, swirl around and serve! Best served with warm crusty bread (lots of it, to mop up the sauce) or ‘frites’ (aka French fries). Not forgetting a dry white wine ~ I’m sure Syrah will have a recommendation, but I like a chilled, crisp Pinot Grigio with my mussels.

Psssst! If all that washing and prepping sounds a bit scary, you can always get a vac-packed ready-prepared pouch of mussels from your supermarket. They come with the sauce, they taste just as good and simply require warming through in a big pan! (It’s not cheating… it’s being… practical!)

So, happy eating! I hope my post today inspired you to have a try at making your very own Rocking Mussels. And while you chomp away, spare a thought for me and… well, why not perhaps join me, Dan and the other men in my life? Sophie’s Turn and Sophie’s Run are both out – happy reading!