Thursday, 2 February 2012

Steamed Mussels in a Spicy White Wine Broth


















Don't let the idea of cooking seafood scare you. This recipe is so simple and I can't think of a way to mess it up other than maybe overcooking it.



Well, I have actually messed it up the first time... For some reason I decided to keep them "fresh" by freezing them. Don't ask me how I got that idea into my head, it's stupid.


olive oil
1 med tomato
small bunch of parsley
1 clove of garlic sliced
chili flakes
1/2 cup white wine


Prepare the vegetables and heat about 3 tbsps of olive oil in a small pot.


Saute the tomato, parsley, and garlic until the juice of the tomato has come out and the mixture becomes a broth. Add in salt and pepper and the chili flakes.


Add in the white wine and drop in the mussels. If any of them are open at this point, throw them out. Steam them until they've just opened up and take them off the heat. Sprinkle with more parsley and serve. If any of them did not open up after the steaming, throw them out as well.

The ingredients are super simple and the whole thing only takes about 20 minutes to make. Have fun !

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