foodwineclick

This is a very casual recipe, all the measurements are approximate. We often go with basil/tomatoes/garlic as our primary flavoring.  You can shift the flavor profile as many ways as you can imagine herbs & spices you like.

Make sure you serve a really good baguette; crucial for dipping in that great broth from the mussels. In Minneapolis, we like Rustica, Fred’s Bread, and Sunstreet Breads. These three bakeries understand the keys to a great baguette: firm chewy crust with an airy, soft crumb.

Ingredients

• 2-3 lbs fresh mussels, or combination of mussels and clams.
• Extra Virgin Olive Oil (EVOO)
• 1 onion chopped
• 1 clove garlic, finely chopped
• 8 oz. white wine
• 1 good size sprig of fresh rosemary
• 1 good size sprig of fresh thyme
• 8 castelveltrano olives, pitted
• 8 black olives, pitted
• 1 handful of cherry tomatoes, halved
• 1 Tbsp capers, rinsed
• 1 baguette

Instructions

• Heat some EVOO in a pot big enough to hold all the mussels
• Sauté onions.  “Every good meal begins with sautéeing some onions in a pan”.
• Add the garlic, sauté just long enough to release the aroma from the garlic, don’t let it brown
• Add the white wine, bring to a solid boil
• Add the mussels and cover the pot. You are about 10 minutes from mussels on the dinner table.
• Check the mussels after about 5 minutes.  The mussels are done when all have opened.
• Once the mussels have opened, add the olives, capers and tomatoes and cover.
• After 1 minute turn off the heat.
• Scoop the mussels into a large bowl, pour the remaining liquid into the bottom of the individual bowls or into separate smaller bowls, for dipping the mussels and the bread.
• Pour the rosé and dig in!