I picked up about 4 pounds of mussels on Friday night at our local seafood shop. I went out to dinner last night so, they need be cooked before they come to an untimely death in the fridge. I usually steam them with a basic white wine and sauteed onion and garlic sauce. I decided to try a different recipe tonight. Still a white wine sauce but, a little spicy. It is a doctored up recipe from Cooking Light magazine. My husband and I just ate them as is. You could serve over pasta and sop up the sauce with crusty bread. Add a salad of mixed greens with balsamic vinaigrette and it is a guest-worthy meal. This is my favorite dinner!
Mussels with Tomato, Red Pepper and White Wine Sauce
Adapted from this recipe from Cooking Light, September 2005
1 tablespoon olive oil
1/2 cup diced onion
3 garlic cloves, minced
1 cup red pepper, diced
1 medium tomato, diced
1/2 cup white wine
red pepper flakes, to taste
4 pounds of cleaned mussels, rinsed and any seaweed cleaned off
Crusty bread for serving
In a large pot, heat the olive oil over medium high heat and add the onions. Saute for about 5 minutes. Add garlic, red pepper, and tomato and continue to saute for 2 minutes. Add pinch of salt and pepper and red pepper flakes to your desired amount of spiciness. I put in about a 1/2 teaspoon for a good kick. Add the wine and bring to a boil. Reduce heat to simmer and add mussels. Cook until mussels just open, about 6 - 8 minutes. The longer you cook them, the tougher they get so watch closely. Pour the mussels and sauce in a large bowl and serve with the crusty bread.