Steamed Mussels

iVillage Member
Registered: 04-01-2005
Steamed Mussels
3
Sun, 06-10-2007 - 9:38am

Steamed Mussels


4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley



Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato and parsley, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.


 

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iVillage Member
Registered: 05-18-2007
In reply to: cl_karezz
Mon, 06-11-2007 - 7:58pm
YUM!! The next time my fish market has some great east coast PEI mussels - I am making these. It's been at least 8 months since I've made them - with a very similar recipe. This time I will skip the loads of french bread that I used to soak up the broth with!
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iVillage Member
Registered: 04-01-2005
In reply to: cl_karezz
Tue, 06-12-2007 - 7:26am

When you're on phase 2, you can dip some whole grain bread. The nice thing about this recipe is that there wasn't a ton of sauce, so the dipping would be minimal anyway!


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iVillage Member
Registered: 05-18-2007
In reply to: cl_karezz
Tue, 06-12-2007 - 5:19pm

Sounds good - whole grain bread is the must, and good to hear there isn't too much liquid left over!! My husband and I can fight over it...I mean share it :)

Christina

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