Mussels are the hidden gem of the seafood world. They’re insanely inexpensive ($4 a pound at the local farmer’s market), extremely healthy despite their high-cholesterol-stigma (they’re high in protein, very low in fat) and cook up in a flash (think 15 minutes for a meal, start to finish). Plus, they are labeled a “Best Choice” by Monterey Bay Aquarium’s Seafood Watch program, meaning they make for a very sustainable meal. Oh, and they are bound to impress any snooty dinner guests who expect something fancy when they come for a meal!
This recipe is my go-to for mussels, we love it so much it’s made it into our regular meal rotation. Serve it with a green salad and some crunchy garlic bread (which is necessary to soup up the spicy sauce with) and you are in for a real treat.
Heavily Inspired by Bon Appetit
Serves 2
½ red onion, thinly sliced
1 teaspoon dried chili flakes
Splash of olive oil
3-4 garlic cloves, minced
1 cup white wine
¼ cup parsley, minced
1 ½ lbs fresh mussels, scrubbed clean (must be eaten within a day after purchasing to ensure freshness)
Salt and pepper
1 lemon, juiced
1 16 ounce can diced tomatoes, drained
In a large, deep-rimmed frying pan, sauté red onions with olive oil and chili flakes for 3-4 minutes. Add garlic and sauté another minute. Then add wine, lemon juice, and parsley and bring to a boil. Add mussels, cover and let cook for 5-6 minutes (or until all of the shells open, it won’t take long!)
With a slotted spoon, remove mussels and place in a serving bowl or tray. Add tomatoes to your pot and let the mixture cook until it has thickened, about 5 minutes. Pour mixture over mussels, enjoy!
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