After raving about my mom’s mussels, tomato and white wine dish for months (years?), I finally got to prepare it for Jonathan when I visited him a few weeks ago. Of course it’s more delicious with fresh mussels, but I like to cheat save time sometimes and use the really convenient frozen mussels packs that are pretty easy to find at any grocery store (plus they already come packaged in a white wine and garlic sauce that makes the flavor really great). But here’s the full-blown recipe with the fresh stuff. And for those seafood-haters out there, I dare you to not like this dish.
1 lb of fresh mussels (or 1 pkg of frozen mussels if you want to save time/money)
2 cloves of garlic
3/4 of a 14 oz. can of crushed tomatoes
dry white wine
salt & pepper
a pinch of red pepper
fresh parsley, chopped
1. Place a large pot over medium heat. Pour enough olive oil in the pot to cover the bottom. Peal the garlic and saute in the olive oil until it becomes a golden color. Add the crushed tomatoes and cook on medium heat for 7-8 minutes.
2. Meanwhile, wash and rinse the mussels (in their shells)*. After the tomatoes have cooked for 7-8 minutes, add the mussels to the pot. Add 1/2 tsp of salt, 1/2 tsp of black pepper, a pinch of red pepper and two pinches of oregano (or add more of each spice to your liking). Let simmer for 5 minutes.
3. Add 1/4 cup of white wine. Cover and let simmer 10 more minutes or fewer**, stirring occasionally to make sure it’s not sticking to the bottom.
4. Slice the baguette, brush with olive oil and broil in the oven until golden.
5. Sprinkle the fresh chopped parsley (about a hand full) over the mussels before serving. Place baguette slices in bowls and pour mussels and sauce over (trust me, the sauce-soaked bread is one of the best parts).