This is a great, light recipe – I prepared as a dinner with a green salad and french bread and it was a perfect low-calorie meal.
These beautiful mussels are another purchase from Vital Choice – they come delivered in 1pd or 3 pd bags. They are de-bearded and don’t contain that dirt that many fresh mussels will contain because they are cultivated in mid-water suspension. All I had to do was give them a quick rinse and they were ready!
If you buy fresh mussels from your fishmonger, clean your mussels by putting in a large pot of water with about a cup of flour, soak for 30 minutes so the mussels will disgorge any sand. Drain, remove the beard with your fingers and scrub if necessary. Discard any that aren’t tightly shut!
- 2 lbs large mussels (cleaned, de-bearded, etc)
- 4 chopped shallots
- 6 cloves minced garlic
- 1/2 cup chopped plum tomatoes (fresh or canned)
- Any combination of fresh chopped herbs: parsley, thyme, cilantro work best
- 2 cups white wine
- 1 lemon
- Olive oil
- Read above for instructions on preparing your mussels.
- In a large pot, heat about 2 tbsp. each of butter and olive oil.
- Add the shallots and garlic and cook for about 5 minutes until tender and transparent.
- Add the tomatoes, herbs, wine, and S/P to taste. Add more butter if needed. Squeeze the lemon juice into the pot. Bring to a boil.
- Add the mussels, stir well and cover the pot.
- If you’re cooking pre-cooked mussels like those from Vital Choice, you only need to cook for about 3-5 minutes. Do not overcook – just enough to plump the meat.
- If you’re cooking fresh mussels, cook on medium for about 8 minutes. Halfway through, give the pot a shake with the lid on so no mussels burn.
- All the mussels should open (discard those that do not open). Pour into a large bowl and serve hot with crusty bread and a green salad for a whole meal.
Serves: 2 as a meal; 4 as an appetizer
Recipe Source: Original
Time: ~15 minutes (longer if you need to clean your mussels)