Saturday, February 27, 2010
Blue Mitchell, Blue Soul (Riverside)
Friday night dinner is not on Thursday or Sunday or Monday. Saturday dinner is a formal affair, you have friends coming over so you plan out a five or six course feast using every utensil in the cabinet. Sunday is roasted something or other with potatoes and gravy, just like grandma used to make. Wednesday is the middle of the week and you're tired of leftovers from Monday and Tuesday. But Friday has to be quick and full of flavor, so you went out of your way on your way back home, past the fishmonger's shop (because, of course, every town village and city has a fishmonger's shop that somehow survived out of the 19th century) and you pick up a bag of fresh mussels. You come home, drop off your shit and change, and then you drop, oh I don't know, half a stick of butter in a pot, let that melt slowly. Then throw in some garlic and red pepper flake, then four or five sprigs of parsley. And don't forget some fresh thyme, essential, a few tablespoons of thyme (like Tom Waits say, "And it's thyme thyme thyme for you to love, and it's thyme thyme thyme"). Let that saute up until your whole damn house smells like herb. Next, you throw in all the mussels you just washed and stir them around until they're warm enough, then the white wine, what I don't know, half a bottle of Pinot Gris (drinking the other half in the meanwhile) and enough salt to salt it, and you let it all steam up. You pour it all out into a bowl, cut up some baguette for dipping, kiss your beautiful love, and then -- and maybe this is the most important part -- throw on some Blue Mitchell and let the time ride itself out on this mellowest of all mellow Friday dinners.
Suggested Wine Pairing: If you've got the thyme, you need something to pick up the thyme. That would be La Cattura, Teroldego/Syrah, Toscana, 2006.