Bathed in white wine, this mussels marinière recipe makes a simple appetizer that tastes decadent.
Mussels are a delectable seafood that are typically underrated. Many people don't often attempt to make them at home; however, their preparation is quite easy and the flavour of fresh cooked mussels is wonderful. Combined with the dry white wine and optional chili pepper gives these mussels a real kick and a flavour profile seafood lovers will really enjoy.
They go perfectly with a side of rice, salad, cooked vegetables, or other grain of your choice. You can serve smaller portions as an appetizer or line these mussels up as part of a buffet or smorgasbord.
When buying mussels they should be tightly closed as they are sold alive. Occasionally, you will find some that are slightly open; however, if you pinch these shut and they reman shut, it means the mussel is still alive and it will be safe to eat. Any that do not remain shut should be discarded.
As a bonus side dish, after the mussels are cooked, serve the remaining savoury marinara sauce in a separate bowl for dipping or to pour over rice, couscous, or quinoa.
(Makes 12 servings)
6 lb mussels, scrubbed and debearded
3 tablespoons extra virgin olive oil
1 1/2 medium onions, chopped
1/2 cup shallots, minced
2 garlic cloves, chopped
2 cups dry white wine
1 cup fresh parsley, chopped
2, 28 fl. oz. cans tomatoes, diced
1 bay leaf
1 chili pepper, finely chopping (optional)
Scrub the mussels under cold water and debeard them, which means using a knife to remove the fibres that attach the mussels to their shells. Discard any mussels that are open and will not close when you handle them. Place in a bowl of ice water and put them in the refrigerator while you prepare the sauce.
In a large pot heat the extra virgin olive oil over medium-high heat then add the onions, shallots, and chili pepper (optional). Sauté for 5 minutes stirring continuously.
Reduce heat to medium and add the diced tomatoes along with half of the chopped fresh parsley and bay leaf. Cook for an additional 20 minutes.
Add the dry white wine and continue cooking on medium heat for another 5 minutes.
Drain then add the mussels to the pot and steam for 5 minutes. Add the remaining fresh parsley.
Serve and enjoy.
Nutritional Information Per Serving:
total calories = 395.92 | total fat = 16.04g | saturated fat = 2.61g | cholesterol = 62mg | sodium = 177.25mg | carbohydrates = 60.89g | dietary fibre = 6.95g | sugars = 33.57g | protein = 3.65g