On "Barefoot Contessa," Ina Garten always welcomes her husband, Jeffrey, home to the Hamptons after a long workweek in Manhattan, with his favorite dinner, Roast Chicken. Today, with Todd coming home from Kalamazoo for a doctor's appointment tomorrow, I decided to welcome him home with one of our favorites, Steamed Mussels. I got a great buy on some beautiful mussels at Holiday Market in Royal Oak, for $3.99/lb.
STEAMED MUSSELS
3 Tbsp. olive oil
2 shallots, minced
1/2 tsp. red pepper flakes
3 plum tomatoes, seeded, cored, & diced
2 c. white wine
4 Tbsp. parsley, minced
2 lbs. mussels, cleaned & scrubbed
1 Tbsp. butter, cold
Lemon wedges
Heat a large pot with high sides over a medium flame. Add olive oil, then shallots. Sautee until softened. Add red pepper flakes and tomato.
Add wine and parsley to pot; bring to boil. Add mussels and place lid on pot. Allow to cook for 4 minutes, shaking pot frequently to allow mussels to cook evenly. Mussels should open up when cooked; remove any that remain closed, and discard.
Remove cooked mussels from pot, allowing broth to continue simmering. Add cold butter and swirl, to form a sauce. Squeeze juice of 1/2 lemon into sauce.
Serve mussels in a deep dish; pour sauce over and serve with crusty bread for dipping.
I served mine over prepared linguini--next time, I'll follow Todd's suggestion to finish cooking the pasta in the simmering broth to infuse it with more of that great flavor.
Photo credit shellfish.org.uk
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