| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons unsalted butter
- 1 small yellow onion, sliced
- 2 cloves garlic, minced
- One 14.5-ounce can diced tomatoes
- 1/8 teaspoon cayenne
- Kosher salt
- 1/2 cup sparkling wine
- 1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
- 2 tablespoons chopped fresh parsley
- 2 lemon wedges
- Grilled Garlic Bread, recipe follows
- 4 slices day-old bread
- 4 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Kosher salt
Instructions
- Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften and become translucent, about 4 minutes. Add the tomatoes, cayenne and 1/2 teaspoon salt and cook for 2 minutes. Add the wine and bring to a simmer.
- Add the mussels, cover the pot and cook until they open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Add the remaining tablespoon of butter, swirl the pot a few times to incorporate the butter into the broth and then toss the mussels with the broth. Transfer the mussels to a serving bowl, discarding any that did not open. Pour the broth over the mussels, sprinkle with the parsley and squeeze the lemon over top. Serve with Grilled Garlic Bread.
- Heat a cast-iron grill pan over medium-high heat. Meanwhile, stir together the butter, Italian seasoning, garlic powder and 1 teaspoon salt in a small bowl. Spread the mixture on both sides of the bread. Grill until toasted and grill marks appear, about 2 minutes per side.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 762 |
| Total Fat | 42 g |
| Saturated Fat | 23 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 36 g |
| Cholesterol | 155 mg |
| Sodium | 1492 mg |
Reviews
This recipe is absolutely simple and easy I do it every month or every 3 weeks it’s absolutely delicious I love love her recipes
This dish had a very delicate flavor. Instead of canned tomatoes, I added Geoffery Zacharian’s Tomato Confit (about 15 tomatoes) and I used Sauvignon Blanc instead of sparkling wine. Next time I will add a bit more salt, but other than that it was pretty darned good.
My daughter and I have just screamed as we took the last bite of this delicious meal. Only changed I did was mistakenly used 2 tablespoons of butter to sautéed onions and garlic. When I added the chopped parsley, I added the tablespoon of butter as indicated in recipe. I had a glass of leftover sparkling wine to drink while I enjoyed this dish. I’ll be making this dish again. Just loved it!!!
OMG this was so good. Never would have thought to put cayenne pepper. This will now be my stander in fixing mussels. What a kick!!! Didn’t use the entire can of tomatotes, didn’t know if I would like, but I did!!!
I made this last night for my son and his girlfriend. I had a total of 3 pounds so I doubled the recipe. The only change I made was using white wine instead of bubbly, since I did not have handy.
Absolutely delicious, and use good diced tomatoes. I used a very good organic brand. I did use extra white wine as well. I also made fresh fettuccine and topped with mussels and sauce freshly grated parm.
Sauce was yummy for bread dipping