Pour me a glass of vino with a dozen white wine mussels and crispy shoestring fries and you have one happy lady. This accompaniment has always been a favorite of mine, and I knew it was high time to get to work in the kitchen to put my own twist on these delicious little mollusks.
The best thing about mussels is the fact that you really can’t get them wrong. But I’ll admit, I was a bit apprehensive about trying my hand at them at home for some reason. To my delight, cooking mussels is actually super easy because they serve as the perfect vessel to carry any flavor you’re craving. Really, all you need is a soupy broth and tons of crusty bread to soak it all up, and your dish will be a success. Promise.
As you saw a peek last night on Instagram, I brought together some of my favorite flavor combinations to create my two new favorite ways to cook mussels. The first recipe has roasted tomatoes soaking in a white wine sauce with garlic, basil and shallots. White wine mussels will always be a favorite, and this blend hits the spot. And our second rendition is just as tasty; a creamy coconut milk and butter sauce with cilantro and serrano pepper and hint of lime. The creaminess proves to be the perfect counter to the spice of the pepper, and the result is just divine. Truly, MKR
- 4 lbs live mussels
- 1 container cherry tomatoes
- 2 cups dry white wine
- 4 large shallots, sliced
- 6 garlic cloves, finely chopped
- 1 tablespoon herbed sea salt (I like the Algean Sea Salt combo from Whole Foods)
- 1⁄3 cup mixed fresh basil & flat leaf parsley herbs
- 6 tablespoons butter, cut into pieces
- 6 tablespoons olive oils
- French bread cut into slices and toasted.
- Place tomatoes on a baking sheet, sprinkle liberally with sea salt or herbed salt mixture and 4 tablespoons olive oil. Bake in toaster over (or conventional oven) for approximately 20 minutes or until tomatoes are about to burst. Remove from heat and set aside.
- While tomatoes are cooking rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine 2 tablespoons olive oil shallots, garlic, and remaining salt. Cook until garlic and shallots become translucent and just barley brown.
- Add wine and simmer 5 minutes.
- Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter and tomatoes, remove from heat.
- Divide mussels and broth among four bowls, serve immediately with crusty bread.
- 4 LBS LIVE MUSSELS
- 1 14 oz. Coconut Milk Cans
- 1 cup dry white whine
- 4 LARGE SHALLOTS, SLICED
- 6 GARLIC CLOVES, FINELY CHOPPED
- 2 Serrano Peppers thinly sliced
- 2 Limes (juice only)
- 1 teaspoon HERBED SEA SALT (I LIKE THE ALGEAN SEA SALT COMBO FROM WHOLE FOODS)
- 1⁄3 CUP fresh cilantro chopped
- 2 TABLESPOONS BUTTER, CUT INTO PIECES
- 2 TABLESPOONS OLIVE OILS
- FRENCH BREAD CUT INTO SLICES AND TOASTED.
- Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine 2 tablespoons olive oil shallots, garlic, and salt. Cook until garlic and shallots become translucent and just barley brown.
- Add serrano peppers, coconut milk, and wine and simmer 10 minutes.
- Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter, remove from heat.
- Divide mussels and broth among four bowls, serve immediately with crusty bread.
That Roasted Tomato & White Wine Garlic Mussels sounds absolutely delicious – give me this and a glass of Sauv Blanc!
Yes a glass of your Sauv Blanc would be amazing!!