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    Steamed Mussels

    I could make steamed mussels every other day of the week, I love them so much. They are versatile—almost any flavor combination works—and so inexpensive, easy, and fast to prepare. – Stevie Benanty

    Serves 2

    2 tablespoons of olive oil
    1 medium onion, sliced thinly
    2 – 5 cloves of garlic, minced (I love garlic and always add as much as possible)
    1 tablespoon of tomato paste
    1 whole heirloom or other tomato, diced bite size
    2 tablespoons of parsley, chopped
    1 – 1.5 cups of white wine, depending on how much sauce you want!
    2 lbs of mussels, cleaned, rinsed, and debearded (you can ask your fish monger to do this)
    Fresh baguette
    Salt, pepper

    Preparation: Add olive oil over medium high heat to your dutch oven or other heavy bottom pan and add the sliced onions. Cover the lid and let the onions cook until they are soften and translucent, about 5 – 10 mins. Uncover, add minced garlic and let cook for 1 minute. Add tomato paste and mix well. Add diced tomato and let cook for another 5 – 10 minutes until mixture is full integrated. Add 1 tablespoon of parsley and mix. Add salt and pepper to taste. Add white wine and mussels into pot. Turn heat to high and cover the pot for 5 – 8 minutes. Mussels are done when they are all opened, discard any that do not open. Pour into deep bowls (with an extra empty bowl for the shells), add remaining parsley on top, and serve with baguette.

    stevie benanty

    stevie benanty

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