Lately I've been craving fresh foods - salads, fruits, seafood - so last weekend I ventured down to the Fisherman's Terminal and came home with a pound or so of fresh Penn Cove mussels that looked oh so good. I picked up the cookbook that Maddie got me for my birthday last year, Summer Food, and found an easy looking and delicious recipe for someone who had never cooked mussels before {aka, me}. Make sure you have everything chopped and measured, as this literally comes together in about 8 minutes. It's so easy to cut in half {I actually only bought a pound of mussels, but just halved the rest of the recipe for extra juice for dipping} and is quick for a good weeknight meal after work. If you are a fan of shellfish, definitely go home and make these right away. With some crusty bread and a big glass of white wine, it's the best meal I've made myself in a looooooong time :)
Fresh Thyme & Tomato Mussels
Ingredients
2 tblsp olive oil
1 small onion, finely chopped
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 lbs fresh mussels, rinsed and cleaned
1 sprig fresh thyme {or a few shakes of dried thyme}
1/2 cup dry white wine
1/2 cup chicken stock
2 cups cherry tomatoes
Salt & Pepper
Crusty bread
Instructions
1. Heat oil in large pot over medium high heat. Add onion, shallots, and garlic to pot and saute until the onion is translucent and tender.
2. Add mussels, thyme, wine, stock, and tomatoes to pot and cover with lid, cooking 3-4 minutes. Stir mixture well, circulating the shells throughout the liquid.
3. Discard any shells that do not open. Season with salt and pepper, and ladle into soup bowls with plenty of broth. Serve with crusty bread for dipping, and that leftover wine.
Serves 4
adapted from Summer Food
xoxo,
stephanie marie
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