Prep 25 mins
Cook 4 mins
I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.
- 2 lbs of larger mussels, if possible
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 garlic cloves, crushed and chopped
- 1 large carrot, very finely diced
- 1 cup dry white wine
- 1 bay leaf
- 1⁄4 teaspoon thyme
- 1 (14 ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 tablespoon of chopped parsley (Italian)
- Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
- Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
- (All this could be prepared ahead of time and brought back to a boil at meal time).
- Clean the mussels.
- Those you find open knock it against another.
- If it does not close by itself discard it--it's dead.
- Same with those that didn't open after cooking.
- Now add the mussels to the boiling sauce; cover and cook 4 minutes.
- Serve 12 mussels per person.
- Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
- Don't forget an empty dish at the center of table for the discarded shells.
Veronique loves mussels, this one is for her only.
This was awesome! And easy as well. The smell of this cooking was outrageous! Thanks this is a keeper and will be made quite often!!!
I made this recipe for an appetizer for New Years Eve's. Everyone raved that it was better than any restaurant. I followed the recipe except I didn't use carrots or butter. I sauteed the onions and garlic in olive oil and I put red pepper flakes and a dash of tabasco sauce to make it spicy. It was umm umm good