INGREDIENTS:
- 4 lb of mussels (blue bay or cultured)
- butter
- 2 shallots
- 1 large roma tomato
- 4 cloves of garlic
- parsley (dry for seasoning, fresh for garnish)
- half and half (optional)
- chicken stock (optional)
- 2+ cups crisp white wine (sauvignon blanc. get big bottle. drink the rest.)
PREP:
- clean mussels, pulling off beards, scrubbing surface, and submerge in icy water for 20+ min.
- mince shallots and garlic. set aside.
- chop tomatoes finely. set aside.
- chill wine glasses in freezer.
INSTRUCTIONS:
- Heat dutch oven or large pot over medium high heat. Add a pat of butter or coconut oil. Saute shallots and garlic with plenty of salt.
- Add tomatoes and saute until soft.
- pour in wine and bring to a boil. (not much liquid is needed. volume will increase when mussels release their juices). Can add a bit of chicken stock here if you want it soupier. Optional.
- dump in mussels and cover. med heat, 3-5 min or until mussels open.
- remove from heat immediately. Taste broth and salt if needed.
- option 1: spoon out mussels only. remove 10 or so mussels from shell, add to liquid, puree to thicken.
- option 2: slowly add half and half to thicken sauce.
- plate and garnish with parsley. serve with crusty bread and drink the remainder of the sauvignon blanc.
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