Plated + Served: Mussel Up!
We were out pretty late the other night and we were starving when we got home… just like I knew we would be. Glad I bought mussels… so you know there’s not a lot of heavy lifting ahead…
Mussels are one of my fave quickie dinners. A little garlic… some wine… add the steam… and, basically, you’re done.
The mussels you see in fish markets or in supermarkets are available year round because they are farm raised… so you can make this recipe anytime of the year. Did you know that most of those farms are overseas? So, always find out where the mussels were farmed if this is a big deal to you (it is to Mama because the USDA sets strict environmental guidelines for farming and harvesting imported mussels… but right now, Mama doesn’t buy any seafood that is imported from China).
This recipe for steamed mussels is really easy. The most time-consuming aspect is how long you’ll spend removing the “beard” attached to the shell of the mussel. Usually you can just tug it off… but sometimes you have to use a small paring knife to get rid of it.
But don’t worry…it doesn’t take a lot of muscle.
You knew that was coming, right?
Steamed Mussels with Rich Tomato Broth you’ll need… let’s get to it… Nutrients per serving: Calories 402, Total Fat 18 g, Saturated Fat 6.5 g, Cholesterol 110 mg, Sodium 927 mg, Carbohydrates 16 g, Fiber less than 1 g, Protein 36 g cooking know how
prep: 15 minutes
cook: 20 minutes
serves: 6
2 Tbsp. olive oil
1 large onion, chopped
4 garlic cloves, minced or pushed through a garlic press
1 tsp. red pepper flakes
4 lbs. mussels, cleaned with beards removed
1/2 cup white wine or vermouth
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup heavy cream
Heat the olive oil in a large stock pot over medium high heat for 1 minute; add the onion, garlic and red pepper flakes and cook for 2 to 3 minutes or until onion is soft.
Add the mussels. Pour the white wine or vermouth over the mussels; cover and let steam for 5 to 7 minutes or until the mussels open. Shake the pan often so mussels cook evenly.
Remove the mussels with a slotted spoon from the stockpot and place in a large serving bowl; cover the mussels to keep warm.
Drain the broth through a sieve into a small saucepan and bring to a boil. Reduce the heat to medium low and simmer until the liquid is reduced by one third. Add the tomatoes and cream; simmer for 5 minutes (do not boil!).
Pour broth over warm mussels and serve immediately.
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