Mussels are widely available, pretty inexpensive and a no-brainer to cook.
They’re quite good for you, rich in protein, and provide an enormous dose of vitamin B12
So if this is your first attempt at making mussels, here are a few tips:
- Buy the day you plan to eat them
- Keep them cold until prep time
- Throw out the ones that are cracked or open.
- If you can, try to buy them already cleaned & de-bearded (fuzzy bit attached to the mussels) to reduce your prep time
As for what to serve with mussels: I’m a crusty garlic bread type a gal, plus it’s a little something to help with getting to that savory mussel broth, which is my favorite part of the whole experience.
2 lbs. mussels
4 cups of a dry white wine (Pinot Grigio)
3 tablespoon butter
30 oz. diced canned tomatoes
2 cups chopped parsley
1 sweet onion
4 cloves chopped garlic
1 tsp. thyme
3 leaves chopped basil
1 tsp. salt
1 tsp. ground pepper
1 tbsp. unsalted butter
Wash the mussels well under cold, running water, scrubbing with a stiff brush.
Discard any mussels that are open or those that have cracked shells.
In a large pot, melt the butter, and combine onion, shallots, garlic, parsley, diced tomatoes, and basil. Once the onion turns golden brown, add the white wine, and wait until it starts boiling.
Add the salt pepper, and thyme.
Put all the mussels inside and mix everything together. Close the cover, and in about 10 minutes all the mussels should open up, cook for another 3 minutes, to make sure all the mussels have opened. Discard any mussels which haven't opened.
These may be served on their own with Italian bread, or with rice or pasta. You already have the sauce!
This recipe is very healthful; it's low in fat and high in protein. It is very light and just perfect in the summer!