As my uncle used to say; Do you like seafood... Any food I see.
So I finally got to try out my stick blender tonight. First to chop the leek (first time leek buyer), then to chop the seeded tomato (first time tomato seeder), then to mince garlic (first time garlic mincer), then to chop the parsley (first time fresh parsley buyer, let alone chopper), then I switched attachments and used it to puree the sauce (first time sauce pureer...)
The vermouth worked, but I think wine in sauce is an acquired taste. Back in the day when my father used to add wine to the shrooms he was cooking, I always passed
But this recipe was
good and worth doing again, just not what I am used to. I'm typically a butter dunker. The Alton Brown show that this recipe was on is on again tonight at 11:00 EST, BTW.
I saved the sauce from the mussels (that was left over in the empty bowl) and I'll make that into a bowl of soup in the next day or two. Add some potatoes and canned clams to it. It has a Manhatten chowder kind of taste.
The chopped leek. The mussels. The rest of dinner.