Tuesday, February 28, 2012

Tomato-Parsley Sauce Mussels

I have to say, for homemade mussels, these were pretty darn good! The tomatoes added a nice touch to the sauce. After you make these, it will make you sick to your stomach how much restaurants charge for a 1/3 of the serving of mussels. I bought a 2 pound bag of mussels at the local grocery store for $11. FYI, Central Market usually has the bags of mussels cheaper. As I have said in the past, make sure you thoroughly clean the shell as this will remove that fishy taste.
Semi-Adapted from Martha Stewart
2 lbs mussels, scrubbed and debearded
4 garlic cloves, minced
1/2 cup fresh flat-leaf parsley
1/2 teaspoon dried oregano
1/4 teaspoon red-pepper flakes
1/4 teaspoon freshly ground pepper
1 can (14 ounces) diced tomatoes, including juice
1 Tbsp of olive oil
1/4 cup dry white white

Scrub and debeard all of the mussels under cold water. You will notice on some of the mussels that there is a hairy covering and that is what I refer to as the "beard" of the mussel. Make sure you remove this part.
Stir all of the ingredients together except for the mussels in a bowl. Then, heat this tomato mixture over medium heat for  5 minutes.
Add the mussels and cover the pan, cooking until all of the shells are open, for no more than 5 minutes.
I served this with sweet potato fries (see tomorrow's recipe) and crusty bread to dip into the sauce. This was more than enough for two people. Pin It


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