Tomato Basil Mussels
Servings
4Serving size
1/2 pound mussels in the shell with sauceThis dish is great served with a side salad for a quick and easy dinner. Once cooked, mussels should be eaten immediately.
Ingredients
| 4 medium (2-1/2 inch dia) Whole wheat rolls (or gluten-free rolls) |
| 2 Tbsp. Olive oil |
| 1/2 medium White onions (finely diced) |
| 1 cups Grape or cherry tomatoes (halved) |
| 6 clove Garlic, raw (thinly sliced) |
| 2 lbs. (in shell) Fresh mussels |
| 1 cup White wine (a dry white wine will be best) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 Tbsp. Unsalted butter |
| 1/4 cup Fresh basil (chiffonade) |
| 1 Tbsp. Lemon zest (minced)(zest from about 1 lemon) |
Instructions
For the Bread
Preheat broiler or grill to 350°F (180°C).
Slice the rolls on the bias into 1/2-inch-thick pieces.
Brush the slices with the olive oil and set aside.
For the Mussels
Place the olive oil in a large skillet or Dutch oven over medium high heat.
For the Mussels
Heat the olive oil in a large deep skillet over medium heat. Add the onion and sauté for 3-5 minutes or until translucent.
Add the tomatoes and cook until they begin to soften and burst open.
Add the garlic and sauté for an additional minute.
Add the mussels, white wine, beans, salt, and pepper. Cover the skillet and steam the mussels until they start to open, about 4-5 minutes.
Turn off the heat, add in the butter, basil, and lemon zest. Stir to incorporate. Discard any mussels that did not open when cooking. Cover to keep warm.
Grill the slices of baguettes on either side until golden brown, about 1 minute per side.
Serve the grilled bread with the mussels.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Mussels should be kept in the refrigerator until ready to cook. Do not seal them into a plastic bag as they need to breathe. Discard any mussels that do not close after having their shells tapped (may take a minute or two). These are dead and not safe to serve. Clean mussels by pulling fuzzy beards from shell.
It used to be that one needed to clean mussels by soaking in cold water. You may see some recommendations to use salted water or even water that contains flour. This was true before mussels were widely farmed because they often contained grit that needed to be expelled from the shell before cooking. However, mussels are now well cleaned and purged of grit and simply scrubbing them is generally enough. Here are a couple of references:
fisheries.noaa.gov
seafoodnutrition.org