These Mussels Ain't From Brussels!

Cindy Taffel

By
@TheBadVegan

It doesn't get much easier than this. Living in Florida I always have fresh seafood at my fingertips. So when my wife shows up after school with a few hungry friends in tow, this big bowl of yummy makes it to the table before they can all wash their hands and tuck in!


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Rating:

Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 c
cherry tomatoes, halved
1 c
fresh basil, torn
1/4 c
sherry, spanish
3/4 c
maui onions, diced (yellow spanish onion is a perfectly acceptable substitute)
5 clove
fresh garlic, chopped
1/2 c
fresh lemon juice
4
dozen fresh mussels (in the shells)
2
dozen fresh mussels (out of the shells)
1/2 c
butter, unsalted
2 Tbsp
sauvignon blanc
1 tsp
kosher salt
1 c
fresh italian parsley

Directions Step-By-Step

1
Put the tomatoes, basil and Sherry in a large Dutch oven set over medium heat with half of the onion, garlic and lemon juice. Cook for 2-3 minutes, just until onions are softened and garlic is fragrant.
2
Add the mussels and cover. Cook 10 minutes or until mussels have all opened.
3
While the mussels are cooking, add all the remaining ingredients except the parsley to a saucepan and reduce by half.
4
Pour the sauce over the mussels, stir the pot, top with the chopped parsley and serve with a loaf of crusty bread

About this Recipe

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #Seafood, #FRESH, #mussels