~ This is Day 75 ~
I get asked how to make this quite often from friends and family so I’m just going to write this really quickly. This is my favorite way to make mussels and clams. The best part after the mussels/clams? The bread dunking into the rich broth and into your mouth part.
- 2 lbs mussels
- 1 small onion, finely chopped
- 2 garlic cloves, sliced
- 2 tomatoes (or substitute one 14 oz. can diced tomatoes)
- 2 thyme sprigs
- 1 TBS tomato paste
- ¼ cup butter (optional)
- ½ cup parsley leaves, finely chopped
- 1 cup dry white wine
- Olive oil
- Salt & freshly ground black pepper
- ½ lemon
Finely chop the onion and thinly slice the garlic cloves. Dice your tomatoes if using fresh ones. Finely chop your parsley, reserve some for garnish.
Scrub the mussels and toss out the dead/damaged ones. If they’re open and don’t close when you poke them, they’re bad. Remove the beards if they have them. Set aside.
In a large pot with lid, heat up enough olive oil to almost cover base of pot. Sweat onions and garlic until aromatic and tender. Add in diced tomatoes and thyme. Season a little with salt, turn heat to medium. Cook for 2 minutes, then add in the tomato paste and cook that out, 3-5 minutes. Add the butter if adding and let the butter emulsify with everything. Once butter has melted, add in the mussels. Turn heat to high, season with salt and black pepper, and add the white wine. Cover with lid, mussels are ready once they open completely, 5-7 minutes. Before you take them out and off the heat, add in most of your chopped parsley and the juice of half a lemon, stir to combine well. Taste for seasoning and adjust if necessary.
Once in a bowl, add the remaining parsley on top as garnish. Serve with toasted bread. I always eat it with ciabatta. Any bread will suffice, pick your favorite!