Tomato Herb Mussels

Name: Tomato Herb Mussels
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 5
Cuisine: Global
Ingredients: 237 milliliters dry white wine; 2 Tbsps minced garlic; 2 Tbsps grapeseed oil; 1 teaspoon ground white pepper; 5 servings Toasted Italian bread, for serving; 907 grams mussels, poached; 59 milliliters diced red onions; 237 milliliters par-boiled potatoes, medium diced; 1 teaspoon sea salt; 59 milliliters sun-dried tomatoes, rehydrated; 2 Tbsps chopped fresh thyme and parsley blend

You can never have too many hor d'oeuvre recipes, so give Tomato Herb Mussels a try. This recipe serves 5. One serving contains 330 calories, 15g of protein, and 15g of fat. This recipe covers 23% 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 small-diced onions, sea salt, ground pepper, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.

Ingredients you will need

Sun Dried Tomatoes

Salt And Pepper

Potato

Mussels

Garlic

Onion

Bread

Herbs

Wine

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

237milliliters

dry white wine 2Tbsps

minced garlic 2Tbsps

grapeseed oil 1teaspoon

ground white pepper 5servings

Toasted Italian bread, for serving 907grams

mussels, poached 59milliliters

diced red onions 237milliliters

par-boiled potatoes, medium diced 1teaspoon

sea salt 59milliliters

sun-dried tomatoes, rehydrated 2Tbsps

chopped fresh thyme and parsley blend

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 Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.