Stepping away from the usual white wine with mussels, here’s a recipe for mussels in a red wine tomato sauce: Mussels Provençal with Mushrooms and Jerusalem Artichokes
- Skin the Jerusalem artichokes and set them away to boil till soft.
- Mash or puree with some single cream and a small bit of butter.
Mussels Provençal with Mushrooms
- After all the routine jazz of discarding lousy mussels, steam the mussels in a generous splash of red wine, with minced red onions, on an open skillet. Let the overpowering flavour of the alcohol evaporate before adding the rest of the ingredients, and putting the lid on.
- When the alcohol has more or less evaporated, toss in chopped tomatoes, minced garlic, quartered mushrooms. Also, add in some tomato juice or diluted tomato puree mixture, then turn down the heat and put the lid on.
- Once the mixture has reduced, add in a knob of butter to finish the sauce.
Garnish with a pinch of fennel leaves.
Mussels are apparently the poor man’s food of shellfish, cheap and easily available. I haven’t had them in awhile and tonight, I made a little bit of it with some pasta.
So far, the best way I know to do mussels is to steam them. And contrary to popular belief, Sarah read somewhere that all properly-cooked mussels can be eaten, whether or not they open during the cooking process. No clue how true that is though.
Disclaimer: Consume unopened cooked mussels AT YOUR OWN RISK.
Simple Butter Mussels
- Bring a pot with water about half a centimetre deep to the boil.
- Toss the clean scrubbed mussels in and add a splash of dry white wine. Then, put the lid on. Mussels cook really quickly so keep them in check.
- Remove cooked-open mussels to a bowl at once. After about a maximum of 8 minutes, remove all.
- DO NOT throw the remaining mussel liquor away! Melt in a small knob of salted butter and drizzle over the bowl of cooked shellfish.
- Sneak a happy smile, or shed happy tears.
Mussels are lovely with garlic and a little bit of chilli. So I think Aglio Olio is the perfect carbohydrate match.
Simple cooking, at it’s best.