I love mussels, I love the simplicity of them, the drips of broth on my fingers and that they come together easily – really without a recipe. Mussels are versatile – add to the pot what you like and you’ll end up with a wonderful light broth – nothing too heavy. This was the perfect dinner after having pizza the night before.
As in most recipes, wine is optional, but I do believe it gives the broth a deeper flavour – a few simple ingredients will shine in this recipe.
- 1 bag of mussels
- 1 tablespoon of butter
- 1 onion, slices thin
- 2 cloves of garlic, minced
- 1 stalk of celery, cut in half lengthwise and chopped
- 1 cup of dry white wine
- 1 large can of diced tomatoes (28 oz)
- 1/2 cup of heavy cream
- salt and pepper
- Chopped parsley
- Chopped green onion
- Clean the mussels with lots of cold water. Pull out any beards or seaweed. Throw out any that have broken or cracked shells, or ones that don't close when lightly squeezed.
- In a large pot melt the butter over medium heat, add onion, garlic and celery and cook until soft. Season with salt and pepper. Add wine and increase heat to high, after a couple of minutes add diced tomatoes. Stir well and add mussels. Cover the pan and cook for 3-4 minutes or until mussels open. Shake the pan a few times so they cook evenly.
- At the end of the cooking time discard any mussels that didn't open. Add the heavy cream and stir well. Serve immediately with some crusty bread and a garnish of chopped parsley and green onion.
when buying mussels, make sure the bag they come in isn't sealed - mussels need to breathe until they are cooked.