Lavender Mussels

I must admit, I'm not much of a culinary lavender fan.  I regularly see perfectly good chocolate made sadly inedible by the application of lavender, and I once met a lavender cookie that sat pitifully on a plate for days - no takers.  Lavender mussels, however, are simply an exceptional combination of flavors and something I look forward to each time of the year when the lavender starts to bloom.

 

1.5 pounds mussels (serves 2) 4 cloves garlic, minced 6 sprigs lavender 1 cup light beer or white wine (or water in a pinch)   De-beard and rinse your mussels.  Add the garlic and lavender to a large pan with a lid.  Measure out the beer or wine - one cup for the pot, one cup for the cook!  Turn your burner on medium high and let it warm up for a minute.  Add your mussels to the pot, secure your lid and let them steam for about 5 minutes.  Remove the lid, toss the mussels a bit to cook evenly and let steam for another 3 minutes until all of the mussels are open and cooked.  Pour the entire pot (the liquid is the best part!) out into a large dish and serve with crusty bread for dipping.  Yum!   Jim and Mary next door at the Wine Loft were kind enough to offer up a great recommendation for the wine!  Schild Estate Chardonnay, unoaked from Australia is on special this week at just $7.90 per bottle.  The unoaked aspect of the wine gives it a clean and crisp quality that makes it great for cooking mussels with - and also lovely for sipping.  Cheers!