Valentine’s Day is coming in fast! I’m still trying to think of some small gift for Jordan, but it hasn’t hit me just yet. We usually try to do something together for the holiday, but don’t go overboard. I’m not a-dozen-roses and jewelry kind of girl. Spending time together and trading funny cards is so much more like us. We used to go out to our one fancy dinner a year for Valentine’s Day, until one went bad with service and food. The staff was incredibly rude to us the whole time and I ended up getting sick off my filet. Felt like they had it out for us… We vowed to be done with the overpriced non-sense.
Instead, we’ve cooked each other dinner since then and played games or watched a movie. One year, I sent Jordan away while I secretly set up our tent in the bedroom for a romantic indoor camping evening, along with beers and platters of quick appetizers as our meal. His face was priceless when he came through the door a few hours later!
One of my favorite meals to make that feels romantic and fancy, is Moshup Mussels. I got the recipe from Almost Makes Perfect, and it tastes absolutely perfect! It’s rather inexpensive, has a small amount of ingredients and only takes 20 minutes to make, giving you more time to spend focusing on one another. For something that tastes soooo good, and seems so fancy, it actually makes a great weeknight meal for us as well since it’s so fast from start to finish.
Instead of a sugar rush this year, try making this recipe, sip some wine and eat all the crusty bread to soak up the savory broth!
- 1 lb mussels debearded
- 1 cup white wine
- 1/4 cup tomatoes chopped
- 1/4 cup shallots chopped
- 3/8 cup cilantro coarsely chopped
- 1 tsp hot sauce
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- ground pepper
- 1 loaf crusty bread
Scrub and debeard mussels if necessary.
Combine the wine, tomatoes, shallots, half the cilantro, hot sauce and heavy cream in a large pot. Bring to a boil. Cook and stir for two minutes.
Add the mussels and turn the heat down to a simmer. Cover the pot and cook for 5 – 10 minutes, until all the mussels have opened. Remove the mussels from the pot with a slotted spoon.
Simmer down the cooking liquid until it’s reduced by about a cup, this takes another 5 – 10 minutes. Add the butter, stirring gently. Turn off the heat and add pepper.
Pour the sauce over the mussels, sprinkle with remaining cilantro and serve immediately.
Last modified: February 5, 2018