Mussels. I need to eat more mussels. They are as tasty as they are quick. Quality Seafood, Central Market and Whole Foods all have a good selection. I’m not as big of a fan of the Green New Zealands as I am the Prince Edwards. Steaming them is quick and simple. Cook some sliced shallots in olive oil. Add garlic, tarragon, white wine and bring to a boil. Check your mussels. If there are any shells that are already open, cook them separately and serve them to your mother-in-law. Ohooo, I jest! Toss out any shells that are already open. They get excluded for peeking. Toss the rest of the mussels into the boiling pan and put a lid on it. In about 8 minutes, all the shells should be open. Any that didn’t open, discard. Mussels are fantastic, but don’t forget some good crusty bread to clean up the pan sauce. Happy eating.