Today? Sure. Let's explore this little succulent seafaring shellfish :: Mussels in white . . . and a whole lotta other delicious ingredients.
I'm gonna give you guys a round-a-bout of the exact elements used to create this mouth watering meal.
- Bacon, lots of bacon
- Bleu cheese
- Wine, tons and tons of wine. In fact, an entire bottle of wine!
- Delicious fresh bread from La Colombe to be drenched in the marriage of the vineyard and sea.
Oh. . . I'm sure there were an herb or two but who cares.
- Melt a stick of butter in giant pot.
- Add bacon.
- Dump as much white wine as you can fit.
- Bring to simmer.
- Add mussels.
- Add bleu cheese until liquified.
- (I have no idea when the leeks or herbs were put in).
- Dump heaping helping in bowl.
- Proceed to eat while dunking huge chunks of your La Colombe loaf in the grape borne goodness.
- Unbuckle belt.
- Unbutton pants.
- Excuse yourself.
- Pass out on couch with Belgian Ale still in hand.
Hey, I'm the photographer, not the chef.
- The bread. Ugh. I would have totally rethought the bread position.
- The bowl. Eh. Not sure I dig the color.
- The metal shell bowl. Maybe a few shells would have been cool.
- The light. Of course a big ole box would have been sweet.