December 12, 2014
Although it is a little tedious to clean and prepare the mussels for cooking, your efforts will be rewarded when you slurp them down and get to dip crusty bread in the tasty broth.
Steamed Mussels
2014-12-25 20:08:03
Serves 4
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
- 1 lb mussels
- 1 28 oz can San Marzano tomatoes
- 1 cup white dry wine
- 1 medium onion, roughly chopped
- 1 tablespoon butter
- 2 cloves of garlic, minced
- 1/4 cup fresh parsley, minced
- 1 Bay leaf
- Salt and pepper to taste
Instructions
- Clean and scrub the mussels. Peel the beards (gross hairy parts) off. Discard any that are already open or are cracked. Rinse in a strainer.
- Melt the butter in a large pot over medium high heat. Sweat the onions until translucent, about 5 minutes, and add the garlic and saute until fragrant, 30 seconds.
- Add the tomatoes and crush them. Add the white wine, bay leaf and salt and pepper and bring to a simmer.
- Add the mussels and cover with a lid. Leave to steam for two or three minutes until all of the mussels have opened. If there are a few stragglers that do not open discard them! Serve and enjoy.
Notes
- These should be eaten right away because mussels, like all shellfish, are highly perishable.
The Garlic Pad http://www.thegarlicpad.com/
Categorized as: Apps, Fish Tagged: appetizer, broth, dinner, fish, mussels, mussels in tomato sauce, mussels in white wine sauce, seafood, steamed mussels, The Garlic Pad, tomato, white wine
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