A few important tips when buying and cooking mussels.
- If they smell fishy, do not buy them. They should smell briny like the ocean.
- If any of the mussels shells are broken, you must discard them.
- If any of the mussels open, tap it on the counter, if it remains open, throw those out.
- If any of the mussels don’t open after cooking, discard them.
Following those 3 simple steps will ensure a perfect dish every time.
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- 2 tablespoons olive oil
- 1 onion, chopped
- 2 large carrots, chopped
- 3 cloves garlic, grated
- 1/2 teaspoon salt
- 2 pounds fresh mussels, scrubbed with beards removed * see notes
- 1 bottle white wine
- 1-14 ounce can chopped tomatoes
- 1 tablespoon fresh parsley, chopped
- In a large saucepan, heat the olive oil over medium heat.
- Add the onion, carrots, garlic and salt.
- Stirring occasionally, cook for about 3 minutes.
- Cover and cook for about 10 minutes until the vegetables are tender.
- Add the mussels and white wine, cover and cook for 5 minutes until all the mussels are open.
- Transfer the mussels to a bowl using a slotted spoon. Discard any mussels that have not opened.
- Turn the heat to low and add the tomatoes and their juice.
- Bring to a low simmer for a few minutes.
- Add the mussels back into the pot and stir well.
- Taste and adjust the seasoning if necessary.
- Serve and garnish with chopped parsley and crusty bread.
* 1/4 pound of mussels per person is about 15-17 mussels for an entree serving.
* Discard any mussels that are broken, or do not remain open when you tap them on the counter.
Amount Per Serving:Calories: 343 Saturated Fat: 1g Cholesterol: 32mg Sodium: 664mg Carbohydrates: 15g Protein: 14g