This is a great tasting recipe that you will want bread with to sop up the great sauce. As my wife said on her first bite: This is Super awesome! You are definitely going to have to make this again.
Living on the West Coast of BC we are blessed with fresh sea food. I sent my agreeable wife out to pick up mussels at the Lobsterman on Granville Island during her lunch on a Friday so we could start the weekend right. Lesli is a Registered Massage Therapist so she knows muscles (teehee).
I used this recipe I found on the web at abeautifulbite.com and didn't change a thing except halving the recipe.
- 4 lbs mussels
- 3 Tbsps butter
- 3 Tbsps olive oil
- ½ cup shallots, chopped
- 6 garlic cloves, minced
- 2 medium tomatoes, seeded and diced ( I used a green heirloom tomato out of our garden)
- ½ Tbsp dried thyme
- 1¼ cup white wine
- ¾ cup chicken broth
- 2 Tbsps lemon juice
- 2 tsps kosher salt
- ½ tsp red pepper flakes
- A few good cranks of fresh ground black pepper
- ¼ cup flat leaf parsley, chopped
- 1 Tbsp lemon zest
- Dump mussels into a large bowl and cover with cool water. Set aside.
- In a large heavy pot, heat butter and oil over medium heat. Cook shallots until translucent. About three minutes. Add garlic and cook just until fragrant. About another minute or two.
- Add tomatoes, thyme, white wine, broth, lemon juice, salt, red pepper and black pepper. Turn up heat to medium high and allow to come to a boil.
- Add mussels and cover. Cook for eight to ten minutes. Shake pan every now and again to move mussels around.
- Pour into bowl and garnish with parsley and lemon zest. Serve with a loaf of crusty bread to sop up garlic wine sauce.