Basque Steamed Mussels

Name: Basque Steamed Mussels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 473 milliliters bottled clam juice or fat-skimmed chicken broth; 2 teaspoons minced garlic; 227 grams green bell pepper; 2 teaspoons About habanero vinegar or hot sauce; 72 mussels (about 3 in. each), beards pulled off, scrubbed; 1 Tbsp About extra-virgin olive oil; 237 milliliters chopped onion; 2 Tbsps chopped parsley; 5 red bell peppers (2 1/2 lb. total); 6 servings Salt

Basque Steamed Mussels might be just the hor d'oeuvre you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 192 calories, 14g of protein, and 5g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. If you have bell peppers, onion, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Place red and green peppers in a 10- by 15-inch pan. Broil about 4 inches from heat until pepper skins are charred and blistered all over, turning as needed, 15 to 20 minutes. Cool. Pull off and discard skins, stems, and seeds. Chop red and green peppers separately.

Ingredients you will need

Green Pepper

Pepper

Seeds

Equipment you will use

Frying Pan

In a food processor or blender, pure 3/4 of the red peppers until smooth.

Ingredients you will need

Red Pepper

Equipment you will use

Food Processor

Blender

In a 6- to 8-quart pan over high heat, combine 1 teaspoon olive oil and the garlic. Stir often until garlic is limp, about 1 minute.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Add onion, clam juice, wine, 1 teaspoon habanero vinegar, and red pepper pure. Cover and bring to a boil.

Ingredients you will need

Clam Juice

Red Pepper

Habanero Chili

Vinegar

Onion

Wine

Discard any gaping mussels that do not close when shells are tapped.

Ingredients you will need

Mussels

Pasta Shells

Add mussels to pan, cover, and cook until shells pop open, 5 to 10 minutes. With a slotted spoon, transfer mussels to wide bowls.

Ingredients you will need

Mussels

Pasta Shells

Pop

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Add chopped green and red peppers to broth; bring to a boil.

Ingredients you will need

Red Pepper

Broth

Add parsley and season mixture to taste with salt and more habanero vinegar. Ladle over mussels.

Ingredients you will need

Habanero Chili

Mussels

Parsley

Vinegar

Salt

Equipment you will use

Ladle

Drizzle each serving with olive oil to taste.

Ingredients you will need

Olive Oil

Equipment

Ingredients

Servings:

237milliliters

dry white wine 473milliliters

bottled clam juice or fat-skimmed chicken broth 2teaspoons

minced garlic 227grams

green bell pepper 2teaspoons

About habanero vinegar or hot sauce 72

mussels (about 3 in. each), beards pulled off, scrubbed 1Tbsp

About extra-virgin olive oil 237milliliters

chopped onion 2Tbsps

chopped parsley 5

red bell peppers (2 1/2 lb. total)6servings

Salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.