This Saturday I could think of nothing better than a big steaming bowl of mussels.
I spent a lot of my childhood in France and have wonderful memories of bigging into a bowls of steaming mussels with a basket of French fries and dipping them into the creamy sauce.
This recipe skips the cream and steams the mussels in a light tomato and white wine sauce, giving you the same satsifaction of a creamy moules et frites!
Mussels are also very good for you! They are high in B12 vitamins and have easily absorbed sources of B & C vitamins, amino acids, vital minerals including iron, manganese, phosphorus, potassium, selenium and zinc. They are also richer in Omega 3 fatty acids than any other shellfish!
They are a lean source of protein and low sodium, low cholesterol and low fat! Win!
On the budget front – I bought 2 1/2 pounds of mussels for $5 which was more than enough for both of us! I recommend 2 lbs for two people, but you can always buy more since there are some mussels which won’t open which you should discard.
I hope you enjoy this simple, satisfying summer recipe!
- 2 tbsp olive oil
- 2 chopped onions
- 2 cloves of garlic
- ¼ teaspoon dried hot red pepper flakes
- 1 tsp herbes de provence
- ½ cup white wine
- 2 cans of tomatoes (one whole plum, one diced)
- 1 tsp dijon
- 1 tsp tomato paste
- 1 tsp cumin
- 2 pounds mussels, scrubbed
- Cook onions, garlic and red pepper flakes in oil in a large, heavy pot over low heat until onions are glossy.
- Add white wine and allow to bubble over high heat for 2 minutes.
- Add cans of tomatoes, tomato paste, dijon and herbs and bring to a boil.
- Simmer for 15 minutes.
- Clean mussels.
- Add mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.)
- Serve immediately with fresh baguette.