Okay, so…we haven’t been cooking NEARLY as much as we used to/should be. Life is crazy busy, etc etc. Which means that when we DO get a chance to relax and cook a meal, we are super proud of ourselves get excited and want to share the recipes with you.

Last weekend, L made Mussels Magnifico for the Joes. Don’t be intimidated – this recipe is super easy and quick. And also the perfect excuse to open a bottle of Sauvignon Blanc. Not that we needed one.

Mussels Magnifico

What You Need:

  • 2 pounds mussels (we used frozen, vacuum-packed mussels – don’t judge us, they’re stupid easy)
  • 1/4 cup olive oil
  • 6  cloves garlic, chopped (we really, really love garlic – if you don’t, you can use less)
  • 2 tablespoons tomato paste (we like Cento brand, in the tube – give it one epic squeeze)
  • 1 large tomato, diced, with skin on (or use 3 Roma tomatoes)
  • 1 large yellow onion, chopped
  • 3 tablespoons parsley
  • 1 cup Sauvignon Blanc or other dry white wine of your choice (check out Wine Folly for advice on pairings)
  • Lemon slices
  • 1 loaf crusty bread
Mussels Magnifico
Photo courtesy of The Fajdich Times (ours looked exactly like this)

What you do:

  • Heat oil in a large pan. Add onion and saute until golden. Add garlic and cook for 1 minute. Add the remaining ingredients, except the mussels. Bring to a simmer. Stir well and adjust seasoning if necessary. Cover.
  • In the meantime, bring water to a boil in large pot. When water is boiling, add mussels (in bag, in our case) and cook for 7 minutes.
  • Divide mussels among four plates. Spoon sauce over each and serve with crusty bread.

And….magnifico! Right?

**Recipe adapted from several sources, including The Fajdich Times