I had this for lunch, with my favorite Squash soup (this time with curry powder!) and toasted sour dough with butter and garlic (to mop the juicy yummy liquid).
Musssels in White Wine
Ingredients:
1 kilo mussels (this will serve 2-3), washed and "de-bearded"
2 tbsps olive oil
2 tbsps butter (unsalted)
1 yellow onion, diced
6 cloves garlic
3 tomatoes, diced (or 1 can diced tomatoes, drained)
1 cup white wine
1/2 tsp saffron threads
1tbsp fresh thyme ( or 1/2 tbsp dried thyme)
1/3 cup Italian parsley
Salt and pepper to taste
In a pan, heat the butter and oil. Add the onions and cook until slightly transparent. Add the garlic and cook for around 2-3 minutes more. Add the tomatoes, then the wine. Add the thyme, parsley, saffron, just a pinch of salt and pepper. Bring to a boil.
Add the mussels and stir well, cooking for 8-10 minutes over medium heat, until all the mussels are opened. Remember to discard those that didn't. Cover the pan and shake the pot to make sure that the mussels don't get burned. Pour everything into a large bowl and serve hot.
Note: Barefoot Contessa's recipe is found HERE.
Next time, I'll try Nigella's Mouclade recipe from her boo Nigella's Express. Difference is that Mouclade has cream and curry in it. Will blog about it if its good!
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