Friday, October 4, 2013

Steamed Mussels in Shallot, Garlic and White Wine Sauce

This is a SUPER easy, impressive & amazingly delicious dinner for two. 
Elegant and light, you will want to make this over and over. (Already planning to make it for my sister and mom who are coming to town from Ohio next month!)

Steamed Mussels in Shallot, Garlic and White Wine Sauce <3


1lb. fresh mussels. 
2 tbsp. olive oil
1 shallot, minced
4 garlic cloves, minced
A handful of Kale (5ish large leaves, stems removed & sliced into thin ribbons)
1/2 cup dry white wine (+ more for drinking...obvi.)
1 lemon, juiced
1 cup low sodium chicken broth (or vegetable broth)
1 fresh tomato, seeded and large diced
A big pinch of red pepper flakes
2 tbsp. butter (or butter replacement)
6 fresh basil leaves, sliced into thin ribbons
salt and pepper to taste
1 box of gluten-free linguine (I used brown rice linguine- cooked according to box directions.)


1. Prep all the above ingredients as the recipe states. It is important to have all the veggies measured out & chopped. The mussels cook quickly so it is best to be ready to go. (If you overcook them, they turn into rubber. Ick.) Also, cook and drain the pasta- drizzle with a nice olive oil and sea salt once drained.

2. Rinse the mussels under cold running water. Scrub them with a veggie brush. Discard any with broken shells. If they are open & close when the water hits them, they are good to go. If they are open and do not close, toss them. They should all be shut before cooking. 

3. Heat a large, deep skillet over medium high heat (or a 6-8 quart stock pot). Add the olive oil. (TIP! Heating the pan before adding the oil keeps food from sticking.) Once the oil is hot, add the shallot, garlic and kale. Cook for 60ish seconds.

4. Add the mussels and give them a good toss in the pan. 

5. Add the wine, lemon juice, and chicken (or vegetable) broth. Bring to a simmer and cover- steaming for 5 minutes until all the little mouths are open. :) 

6. Uncover and stir in the tomato, basil, red pepper flakes and butter. As the butter melts, take the pan off the heat. (60 seconds or so- the tomatoes should keep their shape). 

7. Portion out the pasta into large soup bowls. Put the mussels on top and pour in the broth. Sprinkle salt and pepper to taste. Top with more fresh basil if desired. (Oh, and don't eat any mussels that didn't open!) 


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