Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens
Moules Mariniere - Mussels in White Wine Sauce 1 lb of mussels per person 1/2 cup dry white wine per lb of mussels 1 shallot, minced lots of garlic, minced (I used almost a whole clove) salt, pepper, parsley butter and oil a lid or aluminum foil to cover your pan Clean mussels, making sure there’s no dirt or “beards” on the mussels Heat pan to medium-high and add butter and oil Once butter starts sizzling, add shallots and garlics, stir for around 30 seconds Add the mussels, spreading them evenly across the pan Add dry white wine, and more butter Cover pan with lid or drape with aluminum foil so that mussels can steam Check the mussels in about 3-4 minutes, if they’re open they are done! Turn off the heat, get a spoon and sauce the mussels so that garlic, shallots, and sauce get into all the nooks. Sprinkle with some parsley, have a field day eating.

Moules Mariniere - Mussels in White Wine Sauce

  • 1 lb of mussels per person
  • 1/2 cup dry white wine per lb of mussels
  • 1 shallot, minced
  • lots of garlic, minced (I used almost a whole clove)
  • salt, pepper, parsley
  • butter and oil
  • a lid or aluminum foil to cover your pan
  1. Clean mussels, making sure there’s no dirt or “beards” on the mussels
  2. Heat pan to medium-high and add butter and oil
  3. Once butter starts sizzling, add shallots and garlics, stir for around 30 seconds
  4. Add the mussels, spreading them evenly across the pan
  5. Add dry white wine, and more butter
  6. Cover pan with lid or drape with aluminum foil so that mussels can steam
  7. Check the mussels in about 3-4 minutes, if they’re open they are done!
  8. Turn off the heat, get a spoon and sauce the mussels so that garlic, shallots, and sauce get into all the nooks.
  9. Sprinkle with some parsley, have a field day eating.
Posted on February 13th, 2011