Print
Email
Add a photoOne 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.
Ingredients
- 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
Directions
- 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.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 67 | 26% |
| Total Fat 7.53g | 9% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 499mg | 21% |
| Potassium 995mg | 28% |
| Total Carbs 14.99g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.59g | 3% |
| Protein 21.89g | 35% |
Advertisement
Advertisement
Reviews
February 1, 2008
February 4, 2008
Used as appetizers for a super bowl party - the cooking time suggested in this recipe is perfect for the mussels. I probably would leave a little of the garlic / shallots in the broth instead of straining them all out. Will make again!I've cooked/tasted this recipe!This is a variation
January 14, 2010
My husband really enjoyed this dish. I can only go by what he said about it as I can't eat mussels.I've cooked/tasted this recipe!
February 6, 2010
Nothing like moules frites! Love 'em.I've cooked/tasted this recipe!
Comments
- December 16, 2009This looks really good. I'm going to make it for my husband for our anniversary at the end of the month. I can't eat mussels but I still make them for him. <3
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
