Mussels are served in a creamy savory broth flavored with shallots, chiles, wine, basil, and tomato. Although this is an elegant stew, it is really quite easy and fast to make.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 teaspoons olive oil
- 1 large shallot, minced
- 1 jalapeno chile, seeded and minced
- 1 small clove garlic, minced
- 2/3 cup dry white wine
- 2 Tablespoons minced orange zest
- 2 pounds mussels, beards removed and scrubbed cleaned
- 1/4 cup heavy cream
- 1 Tablespoon tomato paste
- 1/2 teaspoon anchovy paste
- 2 Tablespoons minced fresh basil
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon minced fresh oregano
Preparation:
Saute shallots and chiles in the olive oil until soft in a large, non-aluminum stockpot over medium heat, stirring often. Add garlic and cook 1 additional minute.
Add wine and orange zest to the pot and bring to a simmer. Add mussels, lower heat to medium-low, and simmer for 6 minutes or until mussels have opened. Do not overcook. Discard any mussels that do not open.
Transfer mussels to 2 or 3 serving bowls and set aside.
Turn heat to high under stockpot and boil to reduce the liquid for 5 minutes. Add cream, tomato paste, anchovy paste, basil, rosemary, and oregano. Cook for 2 minutes while stirring.
Pour broth over mussels in the bowls and serve hot.
Yield: 2 to 3 servings
Add wine and orange zest to the pot and bring to a simmer. Add mussels, lower heat to medium-low, and simmer for 6 minutes or until mussels have opened. Do not overcook. Discard any mussels that do not open.
Transfer mussels to 2 or 3 serving bowls and set aside.
Turn heat to high under stockpot and boil to reduce the liquid for 5 minutes. Add cream, tomato paste, anchovy paste, basil, rosemary, and oregano. Cook for 2 minutes while stirring.
Pour broth over mussels in the bowls and serve hot.
Yield: 2 to 3 servings
