I apologize ahead of time. I don't always use measurements or time frames. I go by what looks, smells and tastes good.
Mediterranean Mussels
This is probably my husband's favorite dish that I make. Mussels are a natural source of glucosamine, vitamin B12 and selenium. Luckily, there is a reliable seafood guy in town, so I get to treat my husband to these once in a while.
Ingredients:
Mussels
2 cans diced tomatos (seasoned with basil and garlic or unseasoned)
1 large onion, diced
3 cloves of garlic, diced or mashed
1 cup of white wine (whichever you prefer)
1/4 cup of water
olive oil
basil, approximately 2 leaves
red pepper flakes
The mussels should be closed or should close easily while you are washing them. Wash them under cool water and de-beard them. That means pull out the remaining fibers that formerly attached them to their rocky home. Set them aside in a 5 quart pot.
In a large sauce pan cover the bottom of the pan in a thin layer of oil and place heat on medium high. As the onions start to cook at the garlic. Once the onions are translucent add the basil and red pepper, then once that becomes aromatic add the wine and water. Let that come to a simmer then add the tomatoes. Let it return to a simmer again until it all becomes aromatic. Then pour this sauce over the mussels and place the pot containing the mussels on the burner and cover. Let it simmer and stir occasionally until all or most of the mussels have opened. Try one to make sure it is fully cooked. This should only take minutes. Take care not to overcook or the mussels may take on a dry texture. Don't eat any that have not opened.
Total prep and cook time: 30 minutes
Eating and Serving Suggestions:
I hardly add salt as anything from the ocean has enough salt in it but you can try sprinkling some sea salt over them just before serving.
I normally serve them with a slice of bread and dipping oil.
You can take the shells from an empty mussel and use that the scrape out the meat of all the other mussels.
If there are any leftovers I normally de-shell the rest and keep them in the sauce. They can be served as a hot or cold zuppa de mussels the next day. Yum!
Ingredients:
Mussels
2 cans diced tomatos (seasoned with basil and garlic or unseasoned)
1 large onion, diced
3 cloves of garlic, diced or mashed
1 cup of white wine (whichever you prefer)
1/4 cup of water
olive oil
basil, approximately 2 leaves
red pepper flakes
The mussels should be closed or should close easily while you are washing them. Wash them under cool water and de-beard them. That means pull out the remaining fibers that formerly attached them to their rocky home. Set them aside in a 5 quart pot.
In a large sauce pan cover the bottom of the pan in a thin layer of oil and place heat on medium high. As the onions start to cook at the garlic. Once the onions are translucent add the basil and red pepper, then once that becomes aromatic add the wine and water. Let that come to a simmer then add the tomatoes. Let it return to a simmer again until it all becomes aromatic. Then pour this sauce over the mussels and place the pot containing the mussels on the burner and cover. Let it simmer and stir occasionally until all or most of the mussels have opened. Try one to make sure it is fully cooked. This should only take minutes. Take care not to overcook or the mussels may take on a dry texture. Don't eat any that have not opened.
Total prep and cook time: 30 minutes
Eating and Serving Suggestions:
I hardly add salt as anything from the ocean has enough salt in it but you can try sprinkling some sea salt over them just before serving.
I normally serve them with a slice of bread and dipping oil.
You can take the shells from an empty mussel and use that the scrape out the meat of all the other mussels.
If there are any leftovers I normally de-shell the rest and keep them in the sauce. They can be served as a hot or cold zuppa de mussels the next day. Yum!