One of our favorite appetizers. Also makes a great meal with fries. I recommend that home chefs get their butcher to clean the mussels before you take them home. Most stores will do this for you.
- 1 1/2 pounds fresh mussels
- 1 cup dry white wine
- 4 garlic cloves, coarsely chopped
- 2 imported bay leaves
- 4 shallots, coarsely chopped
- 1 1/2 pounds plum tomatoes, peeled, cored, seeded, and chopped
- 1/4 teaspoon hot red pepper flakes
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons minced flat-leaf parsley
- Thoroughly scrub the mussels; rinse with several changes of water. Beard the mussels.
- Place the mussels in a nonreactive large skillet along with the wine, garlic, bay leaves, and shallots.
- Cover and cook just until the mussels begin to open, 3 or 4 minutes. Do not overcook.
- Remove from heat.
- Remove the mussels from the pan with a slotted spoon. Discard any mussels that do not open.
- Strain the cooking liquor through several thicknesses of dampened cheesecloth; reserve.
- When the mussels are cool enough to handle, remove only the top shells from the mussels. Arrange the mussels in their shells in 4 shallow soup bowls.
- Wipe out the saucepan to remove any traces of sand or grit.
- Return the strained liquor to the saucepan and add tomatoes and red pepper flakes. Bring to a boil over high heat. Cook for 2 to 3 minutes. Add the olive oil and stir to blend.
- Spoon the sauce over the mussels. Sprinkle with the parsley and serve.
|Amount Per Serving||%DV|
|Serving Size 392g|
|Recipe makes 4 servings|
|Calories from Fat 67||26%|
|Total Fat 7.53g||9%|
|Saturated Fat 1.25g||5%|
|Trans Fat 0.0g|
|Total Carbs 14.99g||4%|
|Dietary Fiber 2.0g||7%|