IMG_1324I was craving mussels for some reason this week, so I stopped at my local fish monger after work, and picked up 2 pounds of the mollusks for dinner.  I decided to cook them with what was on hand in the fridge and the pantry… beer, lemon, onion, herbs de Provence, crushed red pepper, garlic, and  cilantro.  Since I am watching my carbohydrate intake lately, I decided to serve them over zucchini vegetable spaghetti.  Now, I am definitely not one to pay attention to “as seen on T.V.” gadgets, but I have to give a thumbs up to my “Veggetti,” which I purchased for under $15 dollars at my local grocery store; sans postage and handling!   The mussels, lemon, and  large zucchini were purchased for under ten dollars… so dinner for two, in less than an hour, for under ten dollars…now that’s  HAPPY HOUR!  So, here is the recipe:

Drunken Mussels with Vegetable Spaghetti

1 medium/large zucchini

1 tbsp olive oil

1 tsp butter

2 lb mussels, scrubbed and cleaned, beards removed

12 oz beer (room temperature)

1/4 cup lemon juice

1/2 cup onion or shallot,chopped

2 cloves garlic, minced

1 tbsp butter

1 tbsp olive oil

1 tsp red pepper flakes

salt and pepper

1 tsp herbes de provence

1/4 cup fresh chopped cilantro (or flat leaf parsley if you don’t like cilantro)

2 slices toasted bread, to soak up sauce

Drunken mussels with vegetable spaghetti!
Drunken mussels with vegetable spaghetti!

Prepare Zucchini Spaghetti:

Use the opening marked “thin.”  Hold Veggetti over a cutting board or bowl and twist the squash clockwise.   When the squash becomes too small to hold, use the safety holder to finish cutting.   Separate vegetable strands as needed.  Form the zucchini pasta into a pile,and cut in half.  Place  in a colander, sprinkle with a little  salt and let sit for 15 to 30 minutes.  Pat dry before cooking.  Heat 1 tsp butter and 1 tbsp olive oil in skillet, cook zucchini until tender 5 to 8 minutes.  Transfer to plate, cover and keep warm.

For the Mussels:

In a Dutch oven over medium heat, melt 1 tbsp butter and olive oil, add onions or shallots, cook 3 to 5 minutes,minutes,  add garlic, red pepper flakes, herbes de Provence, lemon juice, stir 45 seconds.  Pour beer into pan,.  Bring sauce to a boil, stir in mussels, cover pot, shake and let boil 1 minute.  Uncover, stir mussels, replace cover and boil 3 to 5 minutes more until shells open.  Stir in cilantro, cover pot. cook 1 to 3 minutes more.   Discard any unopened mussels. Serve over zucchini spaghetti.  Soak up sauce with toasted bread.   Do the math and enjoy!!





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