Today is an extra special #SundaySupper. Today we are celebrating one year of sharing delicious meals around the family table. In honor of this special birthday we each chose a dish from a previous #SundaySupper that we have always wanted to try.
I immediately knew which one I would choose. This dish could have also worked for my bucket list post because ever since Isabel posted this I was intrigued. I had never cooked with mussels before and actually I had never eaten a mussel. Growing up I always refused to eat them. I think because I was intimidated. I had no idea where to begin.
When I picked this as my dish I started to do research. Yes, I was that person googling how to eat a mussel. I read various ways, some people claimed you are supposed to eat them with a fork, while others said to use the mussel as pinchers to get the next mussel out of the shell. We attempted both ways but stuck with the fork method. But all eating methods agreed that hot crusty bread was a must. We soaked up all the extra sauce with hot out of the oven multi grain ciabatta.
Next in my research was how to clean a mussel. I learned they had beards and you are supposed to soak them in cold water for about 20 minutes before cooking to allow them to expel any extra salt and sand. I bought my mussels from Publix and it appeared that maybe they had already been cleaned. Most of them were debearded, but I did have to yank it off of a few.
So after all my research it was finally time to cook and eat these little buggers. I was still a little nervous about that part. What if I had just cooked up this huge dinner to find out I hated mussels?
Well my fears were subsided when we had our first bite. Turns out mussels are pretty delicious. Really all you taste is the yummy sauce that you cook them in. They don’t have a very strong flavor one way or another.
All in all my first time making and eating mussels was quite a success. I was actually surprised with how inexpensive mussels were. I had always told myself they were expensive, a delicacy, but for $4.99/lb they weren’t bad. I know I have seen Publix throw them on sale so I’m looking forward to many more mussel recipes in the future.
- ½ Cup of Olive Oil
- 3 Garlic Cloves minced
- 1 small Chorizo diced
- 1 Green Pepper diced
- 1 Large Tomato, seeds removed and diced
- 1 Bay Leaf
- 6 oz Tomato Paste
- ½ 750ml Bottle of White Wine
- 1 Lb of Mussels
- 1 Lb of Shrimp
- 1 Sprig of Fresh Parsley
- Sea Salt and Fresh Ground Pepper
- Line a large heavy pan or clay pot with olive oil
- Add minced garlic, chorizo, diced green pepper and large tomato and simmer until slightly browned
- Add bay leaf, tomato paste and wine and stir on medium heat until your kitchen smells amazing and the sauce is blended well
- Add Mussels and Shrimp and cover pot
- Cook on medium for 10 minutes
- Discard any unopened Mussels
- Sprinkle with parsley and salt and pepper and stir until well blended
The only change I made to this recipe was to cut it in half. Leftover mussels didn’t sound to appetizing.
Recipe originally from Family Foodie