Wednesday, August 8, 2012

Mussels in Spicy Broth

I love mussels and would always order it if the restaurant offers it. I bought some really nice sustainable clams and mussels from I Love Blue Sea back in September, and was super excited to try making this delicious shellfish myself.

I was also very nervous cooking them because I never cook mussels before. I did some research on how to clean them and found a really nice and super easy recipe from Giada DeLaurentiis. She also used clams and shrimps, which I did not include this time.

How I Clean Mussels:
1. The night or several hours before: In a bowl, place mussels with salt water (~1/4 cups salt to 2 cups water).
2. Then sprinkle generous amount of cornmeal on top of the mussels.
3. Cover in foil, and place in refrigerator.
4. The next day or several hours later: Pour the dirty water away (there should be lots of dirt and debris).
5. Pull the beard off the side of the mussels toward the hinge of the shell.
6. With a brush, clean the shell of mussels in running water.
7. Mussels are then ready to use!

  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 teaspoon dried crushed red pepper
  • 1 cup dry white wine
  • 1 (28-ounce) can diced tomatoes
  • 24 mussels (about 1 1/2 pounds total), debearded
  • 1/2 cup torn fresh basil leaves

  • Direction:

    1. Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute.

    2. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.

    3. Stir in the mussels. Cover and cook until mussels open, about 5 minutes longer.
    Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).

    4.  Serve with the warm bread.

    Bon Appetit!

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