Black Mussels in White Wine Tomato Sauce with Fresh Baked French Bread

19 Oct

This dish takes me right back to my childhood on the east coast. Growing up in Connecticut so close to the beach we only had the freshest seafood and one of my favorites were Mussels in a tomato Broth with some nice crusty bread to sop it all up! My fish monger had some super fresh black mussels he got in this morning and he hooked it up for Sammy G’s Kitchen!

 

Heres what ya need:

2 lbs fresh wild Black Mussels

1 1/2 cups white wine (Chardonnay)

5 large tomatoes, diced

French Bread

4 cloves garlic

5 shallots

italian parsley

thyme

butter

olive oil

saffron

S+P

Heres what you do:

1. Clean mussels under cool running water. Scrub algae/ barnacles off with a strong billed brush or small knife. Be sure to remove the beard with knife as well. Discard any with broken shells or any that are open.

2. Melt 2 tbls butter and 2 tbls extra virgin olive oil in large pot over medium heat. Add shallots and saute 3 minutes. Add garlic and saute another 3, or until shallots are transparent.

3. Add diced tomatoes and white wine, I recommend Chardonnay because it is smooth and buttery, bring to a boil and season with half of your chopped thyme and parsley, s+p and a dash of saffron. Add muscles and give it a gentle stir.

 

4. Cover pot and cook muscles 8-10 minutes until shells have opened, discard any that do not open after 10 minutes. Be careful not to overcook because the muscles will begin to get tough.

5. Add chopped parsley and thyme and give it a stir.

6. Scoop into serving bowls and garnish with parsley and slice fresh baked French Bread.

Bon Appetit!

Cheers!

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One Response to “Black Mussels in White Wine Tomato Sauce with Fresh Baked French Bread”

  1. waxy o'connors menu May 30, 2014 at 4:15 pm #

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