MagStepr
Cathlete
This is a favorite of mine. I guess the bread and butter don't really make it a healthy recipe but it sure tastes good!
Steamed Mussels
3-4 pounds mussels
3 tablespoons olive oil
½ red onion, finely chopped
2 garlic cloves, minced
6 sprigs fresh thyme
1/2 cup white wine
1/2 lemon, juiced
1 cup chicken broth
Pinch red pepper flakes
1 large tomato, cut in large dice
½ cup parsley, roughly chopped
3 green onions, chopped
2 tablespoons butter (optional)
Salt & pepper to taste
Bread for serving
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a large stockpot. Sauté the onion, 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 approx. 5 minutes until the mussels open. Toss in the tomato, parsley, green onions, and butter, recover the pot, and steam for about a minute to soften. The tomatoes should keep their shape. Season with salt and pepper to taste and serve with plenty of French or garlic bread to scoop up the broth.
Steamed Mussels
3-4 pounds mussels
3 tablespoons olive oil
½ red onion, finely chopped
2 garlic cloves, minced
6 sprigs fresh thyme
1/2 cup white wine
1/2 lemon, juiced
1 cup chicken broth
Pinch red pepper flakes
1 large tomato, cut in large dice
½ cup parsley, roughly chopped
3 green onions, chopped
2 tablespoons butter (optional)
Salt & pepper to taste
Bread for serving
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a large stockpot. Sauté the onion, 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 approx. 5 minutes until the mussels open. Toss in the tomato, parsley, green onions, and butter, recover the pot, and steam for about a minute to soften. The tomatoes should keep their shape. Season with salt and pepper to taste and serve with plenty of French or garlic bread to scoop up the broth.