Mussels Italiano

CountryLady's Note:

This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels.

• Total Time: 1 hrs
• Prep Time: 45 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

• 1 ¼ lbs mussels
• 2 tablespoons butter
• 1 ½ tablespoons onions , minced
• 1 garlic clove , minced
• 1 small tomato , chopped
• ¼ teaspoon oregano
• salt & freshly ground black pepper (to taste)
• ¼ cup dry white wine

Directions:

1. When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
2. If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
3. Just before cooking, wash the mussels in several changes of cold water.
4. Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
5. To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
6. Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
7. Melt butter in a medium sized pot; saute onions til clear.
8. Add garlic& stir for another minute.
9. Add tomato, oregano, salt& pepper and cook until tomato is soft.
10. Add wine& bring to a slow boil.
11. Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
12. At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
13. Discard any that don't open.
14. Divide into serving bowls& cover with broth.
15. If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.

Reviews

[Gerald Sexton]

Very quick and easy, with charming flavors. This is now a staple when I want to cook fresh mussels for friends!

[Chef #998226]

Thanks for the details on the prep, really appreciated. Love this dish and will do again, just one question. The picture does not look anything like the finished product. What is the green and white in your photo? Thanks

[Chef 1086570]

Very good and easy. I will certainly make it again. I used three garlic cloves and it was not enough for my family. Next time 5. Thanks for this fine recipe