I feel like I haven't cooked in ages. All last week I ate but practically no cooking, and the week before? I'm sure I cooked something, but spent most of the week subsisting on Lean Cuisine and cleaning out the fridge. So now I'm feeling a little spunky.
And I'm thinking mussels. I love eating mussels but I've never cooked them. I've never even seen them cooked by someone else! From eating mussels, I know that the secret is a fabulous sauce. If the sauce is good, eating bread dipped in the sauce can make the actual mussels a side-show. My last attempt at a learning a new sauce was a total disaster, however, a yummy looking recipe I found would fulfill the criteria for all 3 of my cooking goals this year: 1) Try cooking mussels or scallops 2) Learn wine sauces 3) Learn reduction sauces. Seems like it's meant to be.
So I'm doing some reconnaissance on mussel preparation. I read a great article on allrecipes.com about mussel preparation and I'm starting to feel prepared, although I'm still not sure I have the slightest idea how to debeard a mussel. Maybe I will look for a YouTube video on mussel cleaning and give it a whirl this weekend.