Summer and seafood go hand in hand. Growing up near the beach, paired with countless trips to New England for summer vacations, have spoiled me with delicious seafood year after year. I find myself craving all things from the sea as soon as the warm weather starts to appear. One of my favorite dishes to make is mussels. When bought fresh they are so tender and sweet. Mussels also soak up flavors very well. This recipe white wine, garlic and tomato mussels is the perfect example.
It’s so fun and easy to play around with the palate of flavors that can be paired with these morsels. Also, let’s not forget that the broth is what will be sopped up with crusty bread as the meal’s “side dish”.
This recipe has one of my all-time favorite broths. The white wine, garlic, tomatoes, herbs and dash of cream make a luscious yet bright sauce. You will have a hard time stopping yourself from dipping your mussels and double dipping that bread! This recipe will feed a crowd if you’re using it as an appetizer portion. But for dinner, it’s perfect for four.
Get your stockpots and your stomachs ready!
…all for the love of the dish
- 2 lbs of mussels (rinsed and scrubbed) *Note be sure to discard of an open or cracked mussels before cooking
- 4 tbsp butter
- 2 onions, diced
- 1 shallot, diced
- 6 garlic cloves, minced
- 1 bottle of dry white wine (I used pinot grigio)
- 1 tomato- skinned, seeded, and diced
- 8 oz heavy cream
- Juice from 1 lemon
- ¾ tsp salt
- ¾ salt
- ¼ cup parsley
- Melt the butter over medium heat in a large stock pot. Once melted, add minced garlic and cook until fragrant (about 30 seconds). Add diced onion and shallots. Once starting to soften add the wine. Let reduce down for about 5 minutes. Add the lemon juice, salt and pepper. Once those are mixed in the mussels can be added. Cover and cook for about 3 minutes. Stir in cream and tomatoes. Cover and cook for an additional 3 minutes or until all mussels have opened.
- Remove from heat, top with parsley and serve.