This week has been all about eating lighter meals at our house. For one, I was out of town last weekend and the only vegetables I ate were on one salad..yikes! And two, it's hotter than hot outside which calls for lighter meals because anything heavy will just make you sweat. Mussels happen to be one of my favorite meals to make at home because they feel really special, but are super affordable! My garlic and herb mussels are healthy and delicious and you will be surprised at how easy it is to make a restaurant quality meal at home on any night of the week!
I hear people say they are intimidated by food like mussels and clams. I used to be a little scared myself, but the truth is, they are a cinch to make! Sure they require a little cleaning up front, but the cooking part...anyone can master!
Mussels are great because they can really adapt to any flavors that you are in the mood for. I have had several varieties of mussels, all of which have been delicious and cooked different ways. But my favorite way to prepare them at home, especially during the summer months is loaded with garlic and herbs and swimming in a delicious white wine sauce.
In this case the sauce is just as delicious as the mussel itself and should not be wasted. I like to dunk pieces of bread into mine, or you can make frites to dip in the sauce, or serve it all over pasta. Regardless, the moral of the story here is that you need something to sop up the sweet goodness! Trust me on this one!
- 2 Lbs. Fresh Mussels
- 1 Large Onion, Diced
- 5 Cloves of Garlic, Minced
- 1 Cup of Diced Fresh Tomatoes
- 1 Tsp. Red Chili Flakes
- 1 Cup of White Wine (I used Pinot Grigio)
- 1 Cup of Water
- 2 Tbsp. Butter
- 2 Tbsp. Olive Oil
- Salt and Pepper
- 1/4 Cup of Fresh Basil
- 1/4 Cup of Fresh Parsley
- Bread for Dipping
- To prepare mussels, scrub them with a brush to remove any dirt or grit. Then remove the beard from one side of the mussel. Simply pull on the little bits of "hair" coming out between the shell and it will come off easily. Discard any mussels that are opened and will not close back, these are not alive anymore. Keep mussels on ice until ready to cook.
- In a large pot, heat 1 tbsp. of olive oil, and 1 tbsp. of butter over medium heat.
- Add onion, garlic, red chili flake, and a good sprinkle of salt and pepper. Saute for about five minutes until onions become translucent.
- Pour in white wine at this point and bring liquid up to a simmer. Let the wine reduce to half while stirring and scraping up any bits that have formed on the bottom of the pan, and then pour in water. Season again with salt and pepper.
- Bring liquid to a boil.
- Add in your mussels and put a tight fitting lid on the pot. Reduce heat to a simmer and cook for about 2-3 minutes until mussel shells open.
- Add in tomatoes, basil, and parsley and stir to heat through.
- Serve immediately with grilled crusty bread.
Yummmmm guys! This recipe is so good and you will see just how easy it really is to make a beautiful meal that you can feel great about eating right in the comfort of your own home!