Mussels with Anchovy Tomato Sauce

Name: Mussels with Anchovy Tomato Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Global
Ingredients: 6 fillets anchovy fillets, cut into small pieces; 1 clove garlic, smashed and cut; 2 servings Salt and ground black pepper; 1 slice bread per person (preferably Italian bread); 1 lemon, juiced; 1 lemon cut, into wedges; 2 kilograms cleaned mussels (preferably white water mussels); 2 Tbsps olive oil; 1 mediums onion, sliced very thin; 3 Pulp of to 4 tomatoes; 237 milliliters white wine

Mussels with Anchovy Tomato Sauce might be just the hor d'oeuvre you are searching for. This recipe makes 2 servings with 757 calories, 61g of protein, and 29g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. Head to the store and pick up anchovy, olive oil, onion, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a mortar and pestle pulverize (or puree in blender) the garlic, anchovy fillets, and the pulp of the tomatoes.

Ingredients you will need

Anchovy Fillets

Tomato

Garlic

Equipment you will use

Mortar And Pestle

Blender

Add a small pinch of salt and pepper, to taste, and thin with the lemon juice. Set this aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

In a deep-sided frying pan, saute the onion in olive oil and cook until translucent.

Ingredients you will need

Olive Oil

Onion

Equipment you will use

Frying Pan

Add the mussels and white wine and bring to a boil. Cover and simmer until the mussels open, approximately 10 minutes.

Ingredients you will need

White Wine

Mussels

Remove the mussels from the pan and arrange in a serving bowl. Leaving the juice in pan, add the pulverized anchovy, garlic, and tomatoes to pan juices.

Ingredients you will need

Tomato

Anchovies

Mussels

Garlic

Juice

Equipment you will use

Bowl

Frying Pan

Pour the juice over the mussels and decorate with lemon wedges.

Ingredients you will need

Lemon Wedge

Mussels

Juice

Serve with toast tips.

Ingredients you will need

Toast

Equipment

Ingredients

Servings:

6fillets

anchovy fillets, cut into small pieces 1clove

garlic, smashed and cut 2servings

Salt and ground black pepper 1slice

bread per person (preferably Italian bread)1

lemon, juiced 1

lemon cut, into wedges 2kilograms

cleaned mussels (preferably "white water mussels")2Tbsps

olive oil 1mediums

onion, sliced very thin 3

Pulp of to 4 tomatoes 237milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.