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