Mussels in White Wine Sauce with Onions and Tomatoes - The appetizer that should be in every cook’s repertoire



I of the things I admire about French cooking is the fact that inexpensive foods are given the same loving treatment as the luxury items, and frequently turn out to taste even better. Take mussels. Probably the most popular mussel dish is "moules marinieres", a classic French recipe using wine, garlic, shallots, parsley and butter. This dish is easy to make, and tastes divine. The only different thing with my variation is that I add tomatoes to the souse. I love it this way. See for yourself when you try this recipe.

Tomatoes_1

Ingredients:

  • 1 onion, chopped
  • 4 garlic cloves, chopped
  • 3 Tbsp butter
  • 2 1/2 lb. mussels, well scrubbed and debearded
  • 1/2 cup white wine
  • 3-5 small tomatoes, chopped
  • 1/2 bay leaf
  • freshly ground pepper, to taste
  • 1/4 cup parsley, chopped

Boston_Letuce
(On the photo: Boston lettuce for my salad that I had with mussels)

Tip: To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove. Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.

Mussels_2

Directions:

Cook the onion, garlic and the butter on medium flame until the onions are soft. Turn up the flame to high and add the mussels. Pour in the white wine, bay leaf, parsley, ground pepper and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened. Discard any mussels that did not open.

Serve the mussels in large bowl with the broth and baguette slices for dipping.

Mussels_3

11 comments:

Dee Hurter said...
February 16, 2012 at 7:38 PM  

These look amazing! I especially love the little bowl that is holding your tomatoes :)

Marina said...
February 16, 2012 at 10:59 PM  

you pictures are so realistic that I wanted to grab couple of those yummy mussels...

beti said...
February 17, 2012 at 12:06 AM  

what a perfect way to eat mussels! delicious looking

Ann said...
February 17, 2012 at 12:47 AM  

These look terrific! What you said about the french treating inexpensive and costly foods with the same care was poetic! I just returned from London and Paris and you pinpointed it perfectly!

Tiffany said...
February 17, 2012 at 11:19 AM  

We had a fabulous dinner the other night at a French restaurant which included the best mussels I have ever had.... now I have to try your recipe to see if I can get close!

mathea said...
February 21, 2012 at 7:38 PM  

I'm gonna try this on friday for our dinner with friends, i'm excited to pair it with baguette instead of rice heheh..will let you know the outcome, thanks for the recipe!

Peggy said...
February 23, 2012 at 3:45 PM  

Oh my goodness! These mussels look amazing =)

Ryan Daniels said...
December 2, 2012 at 2:17 PM  

Hi. I made your recipe last night and it was amazing! I am a novice cook and am working on getting better, and I was really pleased with how this turned out. Thanks

Yelena said...
December 2, 2012 at 2:50 PM  

Ryan, thank you so much for visiting my blog. I am so glad that your dish was success! I will try to post more simple recipes in a future. Stop by again!

Katherine Pummill said...
February 1, 2013 at 6:22 PM  

Great recipe! Not too complicated and great instructions. Will be making these for dinner tonight!

peacelovequinoa.com said...
March 29, 2013 at 11:30 AM  

I used this recipe last night. It was phenomenal. Thank you for sharing :)

Post a Comment

Related Posts Plugin for WordPress, Blogger...