Whenever I’m at a restaurant with mussels on the menu, I order it immediately. My boyfriend and I are suckers for the tasty ocean treats, and much to our surprise, we found that they were incredibly affordable to buy in the grocery store. ($6 for 2lbs on sale!)
I adapted this recipe from Food & Wine, and by sheer accident, the tomato broth turned into a boozy one with the help of a light pilsner from Sierra Nevada.
1/4 cup olive oil
1/2 white onion, chopped
3 tablespoons chopped fresh parsley
2 cups drained canned tomatoes, chopped (from one 28-oz can)
1/4 teaspoon dried thyme
1/4 teaspoon dried red-pepper flakes
2 lbs mussels, scrubbed and debearded–most PEI mussels come debearded, but I found a few here or there.
1/8 teaspoon fresh-ground black pepper
1 Nooner, Sierra Nevada pilsner
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes (drained), thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don’t clamp shut when tapped–buy them the day you’re planning to cook. Add the mussels to the pot. Pour pilsner into pot, over the mussles and bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt–we found no salt was needed. Ladle the broth over the mussels and serve with the garlic toast.
If you try the recipe, be sure to upload your photo in the comment section. What’s your favorite way to make mussels, white wine, beer, or just tomato?