Tuesday, August 4, 2015

MUSSELS WITH GARLIC & WHITE WINE

This is a delicious and simple recipe to make. You won't find it better in any restaurant. Buy the best and freshest mussels you can find which makes all the difference.


2 lbs fresh mussels, beards attached
2 T unsalted butter
2 T avocado oil
2 large shallots, finely chopped
5 cloves garlic, minced
1 medium Roma or Plum tomato, diced
1 cup dry white wine
1 t fresh thyme leaves or ½ t dried thyme
½ t red pepper flakes
Sea salt and freshly ground black pepper
2 T chopped Italian parsley
Lemon wedges, for serving
Crusty Italian bread

Scrub the mussels with a brush under cold running water. 
Place in a bowl and refrigerate until ready to use.
In a large heavy pot, heat the butter and oil over medium heat. 
Add shallots and sauté for 5 minutes.                                                                           
Add garlic and sauté another minute. 
Add the chopped tomato, thyme, and red pepper flakes.                                            
Season to taste with salt and pepper, then add the wine and bring to a boil. 
Remove mussels from refrigerator and using "kitchen-only" pliers, remove beards.
Add mussels to the pot, cover, reduce heat and simmer until shells open, about 5 to 6 minutes. Discard any unopened mussels.
Ladle into a warm serving bowl or two smaller warm bowls and garnish with parsley.
Serve with lemon wedges and crusty bread for dipping.

Serves 2

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