Mussels With Tomatoes and Salami

Name: Mussels With Tomatoes and Salami
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters torn fresh basil; 118 milliliters dry white wine or low-sodium chicken broth; 1 teaspoon fennel seeds, crushed; 8 cloves garlic, thinly sliced; 4 servings Kosher salt; 2 kgs mussels, scrubbed and debearded; 3 Tbsps extra-virgin olive oil; 5 plum tomatoes, chopped; 1 pinch Pinch of red pepper flakes; 113 grams salami, thinly sliced and cut into strips; 1 Tbsp tomato paste

Mussels With Tomatoes and Salami might be just the hor d'oeuvre you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 437 calories, 35g of protein, and 26g of fat. This recipe serves 4. If you have torn basil, chicken broth, kosher salt, and a few other ingredients on hand, you can make it. To use up the salami you could follow this main course with the Chocolate Dessert Salami as a dessert. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat the olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes.

Ingredients you will need

Red Pepper Flakes

Fennel Seeds

Garlic

Salami

Add the tomato paste and cook, stirring, 30 seconds.

Ingredients you will need

Tomato Paste

Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer.

Ingredients you will need

Tomato

Water

Salt

Wine

Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil.

Ingredients you will need

Mussels

Basil

Serve with bread.

Ingredients you will need

Bread

Photograph by Antonis Achilleos

Equipment

Pot

Ingredients

Servings:

118milliliters

torn fresh basil 118milliliters

dry white wine or low-sodium chicken broth 1teaspoon

fennel seeds, crushed 8cloves

garlic, thinly sliced 4servings

Kosher salt 2kgs

mussels, scrubbed and debearded 3Tbsps

extra-virgin olive oil 5

plum tomatoes, chopped 1pinch

Pinch of red pepper flakes 113grams

salami, thinly sliced and cut into strips 1Tbsp

tomato paste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. One wine you could try is Aubert Lauren Vineyard Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 139 dollars.

Aubert Lauren Vineyard Chardonnay

The 2011 Lauren Estate Chardonnay always reminds one of a hypothetical vintage blend of Sonoma Coast meets White Burgundy. This 2011 Lauren is naturally clear with green chlorophyll tints on edge. Aromatics are classic Lauren with nuances of lemon-mineral, dried pear and even some green tea-like tones. The pronounced aromatics of fruits and minerals give an organic sense of place. The bouquet is multi-faceted with hints of apple-baked goods and wet stones. The mouth feel presents a glycerin top note, followed by an acid structure only found at Lauren.The wine has a slight hazy clarity showing Aubert's commitment to minimal interventional winemaking.