I don’t know why we don’t eat mussels more. They’re inexpensive, quick to cook, healthy and delicious. Using clean farmed mussels are making it easier.
As a kid and a teenager, I consumed wild mussels in Gallipoli where I grew up. It was a fun activity for me and my friends to collect our own mussels from the rocks and put them right on the open fire, squeeze a little bit of lemon juice, voila, simple yet delicious! Mussels are one of our seafood staples in our food culture, commonly available and served in restaurants as steamed, stuffed and fried with special tarator sauce. While we were visiting my home town, my Foodie Child totally indulged on mussels stuffed with rice and warm spices. Delicious! Here is the steamed mussels recipe in white wine, tomatoes sauce and fresh herbs we also love.
- 2 tablespoons extra virgin olive oil
- 2 small shallots, finely chopped
- 3 garlic cloves, minced
- 1 cup white wine (I used Jackson& Triggs sauvignon blanc, from Niagara region)
- 2 large tomatoes, coarsely chopped or 1 Cup strained passsata strained tomatoe sauce with basil
- 2 pounds fresh mussels, thoroughly washed and scrubbed
- 1 handful chopped purple or green fresh basil, chives and parsley mixed
- 2 teaspoons grated lemon zest (optional)
- ¼ teaspoon freshly ground black pepper and salt to taste
- Warm, crusty bread
- Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
- Remove mussels with a slotted spoon, and place in serving bowls. Add fresh herb mix, lemon rind, salt and pepper to liquid in pan; Spoon sauce over mussels. Serve immediately with warm, crusty bread. Bon Appétit!