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Active Time: 15 Minutes
Total Time: 40 Minutes
Yield: Serves 4
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Mussels have three things going for them: They're cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawback--the tedious chore of scrubbing and debearding.
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RECIPE INGREDIENTS
| 1/4 cup olive oil |
| 1 onion, chopped fine |
| 6 cloves garlic, minced |
| 3 tablespoons chopped fresh parsley |
| 2 cups drained canned tomatoes in thick puree, chopped (from one 28-ounce can) |
| 1/4 teaspoon dried thyme |
| 1/4 teaspoon dried red pepper flakes |
| 4 pounds mussels, scrubbed and debearded |
| 1/8 teaspoon fresh-ground black pepper |
| salt, if needed |
| Garlic toast (optional) |
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DIRECTIONS
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, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
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Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; 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.
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Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
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Lighten Up Version: Replace the the olive oil by generously spraying pot with nonstick vegetable oil spray to reduce fat to just 11 grams. Alternately, spray pot with mist of oil.
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Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
33g |
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