A few weeks ago I was in a food rut and needed something to pull me out of my funk. Enter this mussel recipe! I had never attempted to make mussels at home, but knew they were relatively cheap and easy so I thought I would give it a shot! I was tempted to do a classic butter and white wine sauce, but I saw this recipe on Cooking Light and thought it sounded great, and it isn’t as bad for the waist line! Chris and I were not let down!
For this recipe you need: 2 pounds of live mussels, 2 cups of zucchini, 3 cups of chopped tomatoes, 1 cup of Pinot Noir, 1 tablespoon of olive oil, 1 1/2 teaspoons of minced garlic, 1/4 teaspoon of crushed red pepper flakes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Don’t forget some crusty bread for dipping!
Begin by scrubbing and debearding the mussels. I’m not going to lie, I was semi freaked out by the debearding process when I began. However, after my first few mussels I didn’t find it nearly as weird or difficult. Just one of those things! I also didn’t soak my mussels in fresh water, but you can do this after debearding if you’re worried about grit. Anyway, to debeard, simply pinch the beard and pull! Not nearly as difficult as it seems. I used this tutorial for reference. I also put mine on clean ice after cleaning since I wasn’t using them right away.
After cleaning the mussels, we’re going to chop up the vegetables. First 2 cups of zucchini get chopped into small triangles.
Follow the zucchini with 3 cups of chopped, seeded tomatoes. Check out those heirlooms!
After finishing your prep work, add 1 tablespoon of olive oil, 1 1/2 teaspoons of minced garlic, and 1/4 teaspoon of crushed red pepper flakes to a large stock pot over medium heat. Cook for 1 minute stirring constantly.
After one minute, add the 2 cups of chopped zucchini.
Let the zucchini cook down for about 2 minutes. Add 1 cup of Pinot Noir to the pot.
Let the wine simmer for about 3 minutes and then add the 3 cups of chopped tomatoes.
You also want to throw in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir everything around and cook for about 1 more minute.
Finally, the main event! Add your 2 pounds of mussels to the pot.
Give them a stir and then cover. Allow the mussels to steam for 4-5 minutes, or until most of the shells are open.
Once they’re ready, remove them from the heat and serve with slices of crusty bread. That wasn’t so difficult was it?! Talk about an easy way to wow your guests! Try this one out soon!
Mussels in a Tomato Wine Broth
Adapted from Cooking Light
2 lbs fresh mussels
2 cups chopped zucchini
3 cups chopped, seeded tomatoes
1 cup Pinot Noir
1 Tbsp. olive oil
1 1/2 tsp. minced garlic
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
Crusty bread for serving
Begin by scrubbing and debearding mussels. Keep them on ice while you prep the other ingredients.
Chop up 2 cups of zucchini into small triangles. Deseed and chop up 3 cups of tomatoes. Combine olive oil, garlic, and red pepper flakes in a large stock pot over a medium burner. Cook for about 1 minute, stirring constantly. Add chopped zucchini and cook for about 2 more minutes. Pour in 1 cup of Pinot Noir and simmer for 3 more minutes. Add the chopped tomatoes, salt, and black pepper. Stir and cook for 1 more minute. Add the mussels to the pot, stir to combine, and then cover. Cook for 4-5 minutes or until most of the mussels have opened.
Immediately remove from heat and serve with crusty bread.