French Country Mussels by Linda Larsen
Purchase mussels from areliable fishmonger. They are beautiful and delicious, with shiny black shells and creamy beige flesh.
Serves 6
Calories: 373.93
Fat: 11.45 grams
Saturated Fat: 1.93 grams
Cholesterol: 84.67 mg
Carbs: 21.97 grams
2 tablespoons olive oil
1 onion, chopped
7 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
⅛ teaspoon white pepper
½ teaspoon dried thyme leaves
1 cup dry white wine
4 pounds mussels, scrubbed
½ cup minced flat-leaf parsley
In 8-quart stockpot, heat oil over medium heat. Add onion and garlic; cook and stir until tender and just beginning to brown, about 7 to 9 minutes. Carefully add tomatoes, pepper, thyme, and wine. Increase heat to high and bring to a boil.
Add mussels and cover pan. Cook, shaking pan frequently, over medium-high heat until the mussels open, about 5 to 6 minutes. Discard any mussels that do not open. Serve mussels immediately in soup bowls with the sauce; sprinkle with parsley.
Using Fresh Mussels
Fresh mussels have a small tangle of threads outside the shell, called the beard. Pull these threads off before cooking and scrub the shell under cold running water. Tap the mussels with your fingers; if any do not close before cooking, discard them. If any are not open after cooking, discard those because they are not safe to eat.
