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My family and I love mussels. Problem I run into here is that the Gulf doesn't produce them in the quantity and frequency that I was accustomed to in the SoCal. Fortunately the local H*E?*B stocks fresh frozen 1 pound bags of this delectable treat so we can enjoy them year round.
I've got a really good Seafood Stew recipe I know by heart and toss in mussels instead of clams from time to time. All is good but every now and them I just want a mussel dish that celebrates just them. I've searched around and adapted a couple to suit my family. They like it and I hope you do too.
Ingredients
- 1 lb frozen mussel meat - thawed
- 2 T butter
- 2 T olive oil
- 1/2 minced red onion
- 2 T minced garlic
- 1 12 oz can of beer (light lager is fine, no IPA)
- 1 14.5 can diced tomatoes
- 1/2 C half and half
- 1/2 c chopped Italian flat leaf parsley
- 1/4 c chopped cilantro
Method:
Heat olive oil and butter over medium heat. Add minced onion and cook 3-4 minutes until translucent. Add garlic and cook 1 minute longer.
Pour in beer and can tomatoes with liquid. Bring to boil and simmer 7-9 minutes until reduced slightly.
Add thawed mussels and half & half. Simmer 2-3 minutes until mussels are warmed through and sauce is slightly thickened. Stir in parsley and cilantro.
Serve with sauce in a large bowl, crusty bread for sopping up the sauce and a nice chilled unoaked chardonnay like Pear Valley Chardonnay.
