Hands-on Time: 20 minutes /// Cook Time: 7-8 minutes /// Servings: 2
2 lbs of mussels
1/3 cup flour
1 Tbsp unsalted butter
3 garlic cloves, minced
3 shallots, chopped
2 Tbsp parsley, chopped
2 tsp fresh thyme, minced
1 (14 oz) can fire roasted, diced tomatoes
1 1/2 cups dry white wine (Chardonnay)
1/4 tsp cayenne pepper
salt & pepper
1/2 baguette, sliced
1. Scrub the mussels and discard any that are broken or do not close when lightly tapped.
2. Using a paper towel, debeard the mussels (see picture below). Grab the piece to be removed with the paper towel and pull hard to remove.
3. Fill a large bowl with water and whisk in the flour. Place all the debearded mussels into the flour water mixture and let sit for about an hour. This will help remove any grit from inside the shells.
4. In a large saute pan that has a lid, melt the butter then add the shallots. Cook for about 5 minutes or until softened.
5. Add the garlic, cooking an additional 30 seconds.
6. Pour in the white wine, tomatoes, thyme, parsley (except for a large pinch), and spices. Stir to combine and bring to a boil.
7. Once boiling, reduce to a simmer. Remove mussels from the flour/water mixture and add to the pot.
8. Immediately cover with a lid and let simmer for about 7-8 minutes or until the shells have opened. Discard any shells that did not open in the cooking process.
9. Sprinkle on the remaining parsley.
10. Serve immediately with crusty bread for dipping.