Mussels – Serves 4 – 6 people
- 2 ½ pounds of mussels
- 1 ½ T olive oil
- 2 ½ T unsalted butter
- ½ Vidalia onion diced fine
- 1 t dry oregano
- 1 t dry thyme
- ½ t cracked black pepper
- ½ t crushed red pepper
- ½ t dry rosemary
- 1 ½ t kosher salt taste
- 4 cloves garlic ground into a paste
- 2 C your preferred dry white—I like a Pinot Grigio that’s heavy on the citrus. Sauvignon blanc and Chardonnay both work as well. Choose a bottle you’d happily drink and pour yourself a glass while prepping for best results.
- 1 lemon – cut into 1/4″ wheels
- ¼ C grated parmesan
- ½ bunch Italian parsley, chopped fine
- 2 vine ripe tomatoes, seeded, small dice
- 1 French baguette, toasted (If you’re in the vicinity of Worcester, I’d head to Birch Tree Bread Company)
Directions
- Clean your mussels
- Heat a medium stockpot to medium/high heat, add 1 T olive oil and 1 T butter, sauté onions until translucent
- Add spices, stirring with a wooden spoon until fragrant
- Add 1 1/2 T butter, 1/2 T olive oil and garlic paste, stir until fragrant, and quickly add 2 C white wine.
- Add lemons and mussels, cover and simmer 5-6 minutes until mussels have fully opened.
- Remove lid, add parmesan, parsley, and tomato, toss to evenly coat mussels.
- Divide mussels and broth evenly into 4-6 bowls. Serve with a good hunk of baguette and enjoy.
