Growing up in Florida, seafood is pretty much the norm. Especially with my father and mother. Spending an entire day out in Boca Grande with my brother, Mike and catching stringers of fish. Every new bite we got on our pole, we could hear my dad shout, “That’s a trout!”. To this day, I’m not sure why he always thought it was a trout, considering some of the fish we pulled out of the Gulf of Mexico were as big as we were.
But, fish were not my families only favorites. Oysters, shrimp, clams, mussels are also, some of the best things about ocean food!
Mussels… those beautiful black shells, and salty seawater aroma offer such an amazing prize inside! Most people use wine for their drunken mussels, but I thought these bad boys needed a little extra something…. Jack Daniels! Oh yeah!!! there we go! And without Further adieu….
Ingredients:
2 pounds mussels (remove the beards)
2 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic – minced
1 pound Pasta of your choice – Cooked
1 Tomato – Diced
3/4 cup Jack Daniels
1 shallot – minced
Directions:
in a large pot on medium high heat, add butter and oil until butter melts. Add minced garlic and shallots. Cook until shallots are tender.
Add Jack Daniels, mussels and diced tomato and steam until mussels open. Discard any unopened mussels.
Take pot off the heat and add cooked pasta and stir. Portion out on to plates and slap the person next to you because it is SOO GOOD!
Let me know what you think about this recipe, and if you have any variations!
Enjoy! Now go and get your Mussels on!
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