Spicy Steamed Mussels with Garlic Bread

Name: Spicy Steamed Mussels with Garlic Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise); 1 handful fresh chive stems (about 40), halved; 237 milliliters dry white wine; 237 milliliters loosely packed fresh basil, thinly sliced; 1 whole garlic clove plus 15 cloves garlic, thinly sliced; 907 grams Prince Edward Island mussels (or other black mussels); 3 Tbsps extra-virgin olive oil, divided; 118 milliliters fresh oregano; 2 teaspoons red pepper flakes; 2 teaspoons salt; 4 scallions, thinly sliced on a diagonal; 473 milliliters tomato puree

Spicy Steamed Mussels with Garlic Bread requires around 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 20g of protein, 15g of fat, and a total of 392 calories. Head to the store and pick up peasant bread, oregano, wine, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a good option if you're following a dairy free and pescatarian diet. Only a few people really liked this hor d'oeuvre.

Instructions

Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic.

Ingredients you will need

Whole Garlic Cloves

Baguette

Bread

Toast

Cooking Oil

Dry Seasoning Rub

Cut bread in half on the diagonal.

Ingredients you will need

Bread

Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes.

Ingredients you will need

Green Onions

Garlic

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them.

Ingredients you will need

Tomato Puree

Mussels

Pepper

Broth

Herbs

Wine

Equipment you will use

Bowl

Frying Pan

Serve each with toast.

Ingredients you will need

Toast

Per serving: 415 calories, 13.9 grams fat, 1.9 grams saturated fat, 45.2 grams carbohydrates, 2.9 grams fiber, 15.2 grams protein

Self

Equipment

Frying Pan

Bowl

Ingredients

Servings:

4slices

peasant bread, each about 1 1/2 inches thick (or 1 baguette, sliced in half, lengthwise)1handful

fresh chive stems (about 40), halved 237milliliters

dry white wine 237milliliters

loosely packed fresh basil, thinly sliced 1

whole garlic clove plus 15 cloves garlic, thinly sliced 907grams

Prince Edward Island mussels (or other black mussels)3Tbsps

extra-virgin olive oil, divided 118milliliters

fresh oregano 2teaspoons

red pepper flakes 2teaspoons

salt 4

scallions, thinly sliced on a diagonal 473milliliters

tomato puree

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. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.