Asparagus and Mussels

Date: Wed, 30 Apr 2014 11:47:10 -0400
From: “N.A. Booko”
Subject: Asparagus and  Mussels . .

Last night I tried something a little different-  I had plenty of fresh  asparagus on hand- I have been eating a lot of it lately. Fresh local  asparagus is something special. if you are used to those long pale  skinny green things from Mexico or Peru, you will be shocked at the big  fat succulent spears that were picked yesterday or today. They harvest  them right off the new growth and there is little or no waste. I have  never seen spears so fat in the supermarkets.

I bought mine from a vendor that grows them in Sanford at the Thursday  Pittsboro Farmer’s market. They sell out fast- as the product is the  finest and fair priced.

The meal I prepared was so simple.  10 to 12 asparagus spears- bring to  a boil in a sauce pan. When you can smell them cooking, remove from  burner and set aside.  On top of that, put in 10 to 12 frozen mussels  (Walmart frozen food section)-  They are precooked, and only need to  thaw and heat up. Do not boil them. They will open when ready. Pour off  water when ready to serve.

In a skillet, saute onions, mushrooms and celery (or any combination of  things you like)- Add in at the very end,  stir in some precooked  left-over rice. Stir together, making sure it doesn’t burn.

Serve the mussels on top of the rice mixture-  I use a little soy sauce  or grated cheese.  Butter on the asparagus.  A glass of wine (I have  already had several) and you have a great meal . .

This meal could be with shrimp instead of mussels, but stir in and cook  the shrimp with the rice mixture, not the asparagus.

N.A. Booko

(N.A. Booko lives, cooks and shops in Chatham County)