week 1: mussels in white wine sauce

BW loves mussels. I however am not much of a fan. They always SMELL ah-mazing. Buttery, garlic-y, salty broth perfect for dipping crusty bread. But when it comes to the mussels themselves…I could go without. Sunday while we were roaming around Fresh Market looking for something to make for dinner I spotted mussels. And while they are not a favorite of mine I know how much BW loves them, so I decided to give them another shot. Spoiler alert….I still don’t like mussels. I did however love using some (and when I say some, I mean practically a entire baguette) great crusty bread to soak up the yummy broth. And according to the people who actually enjoy mussels, this recipe is spot on. Inspired by a post here, this will probably be my one and only attempt at mussels. Sorry, BW. But please don’t let my dislike of these little sea creatures discourage you from trying this recipe.

{ mussels in white wine sauce }

  • 2 pounds of mussels
  • 1/3 cup flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 8 cloves of garlic, minced
  • 8 ounces can plum tomatoes, chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 2 tablespoons thyme leaves, chopped
  • 1 cup white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper

Soak mussels and flour in a bowl full of water for 30 minutes. This lets them disgorge any sand. Drain the mussels. Remove the “beard” from each with your hands. (there’s a chance that not every mussel will have a beard). Scrub the mussels under running water if they are dirty. Discard any mussels that are open or whose shells are not tightly shut. If a shell is slightly open, try tapping it with your finger. It should close up, if not then discard.

Heat butter and oil in a stockpot over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 3 more minutes or until the onions are translucent. Add the tomatoes, parsley, thyme, wine, salt and pepper. Bring to a boil.

Add the mussels to the boiling broth. Cover the pot. Cook over medium heat for 8-10 minutes, until all the mussels are opened. Shake the pot, with the lid on, a couple times during cooking to prevent burning. Discard any mussels that didn’t open. Toast your bread (drizzle with some olive oil or butter). Pour mussels and broth in to a shallow bowl. Serve with the toasted baguette.

NOTE: Although I whipped this up early in the month, I am just now getting a chance to post it – oops.

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