I am a huge fan of shellfish. I love the taste and I think it is fun when food is accompanied by an activity such as cracking crab legs or shucking oysters. I go crazy over mussels, but I have never actually tried to cook them. Little did I know, they are extremely easy and of course, oh so tasty! My friend, Justin, had the idea to make mussels and he used a recipe from the Primal Blueprint Cookbook from Mark's Daily Apple. The mussels were supposed to be an appetizer, but they were so delicious and filling that we couldn't stop eating them and they turned into our meal!
Tomato Garlic Mussels
2 pounds of mussels, well-cleaned (pull off the beard, rinse and rub the shells thoroughly)
2 tablespoons butter
4 cloves of garlic, thinly sliced or minced
1 hot pepper, sliced
2 large, ripe tomatoes, coarsely chopped
1/4 – 1/2 cup dry white wine
Pinch of sea salt
Small handful of basil, sliced
Large bunch of parsley, chopped
Melt the butter in a large pot and add the garlic. Sauté until the garlic starts to become golden. Add the pepper and cook until soft. Add the tomatoes and cook until they have expressed their juices. Add the white wine and simmer rapidly until the sauce is reduced by 1/2. Add the salt and stir. Add the mussels, cover the pot and check periodically until most all the mussels have opened, 3–5 minutes. Toss with the basil and parsley.
|Tomatoes, garlic, peppers, and wine- reducing|
|Mussels steamed for 3-5 minutes|
|The happy cook, dishing up mussels|
|Tomato garlic mussels served with roasted asparagus|