Ingredients with Measurements:
- 2 pounds fresh mussels, cleaned and debearded
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 cup dry white wine
- 1 cup fish stock
- 1 can (14.5 oz) diced tomatoes, drained
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 5 minutes.
2. Add the dried thyme, rosemary, oregano, and bay leaf to the pot, and stir to combine.
3. Pour in the white wine and fish stock, and bring the mixture to a boil.
4. Add the drained diced tomatoes to the pot, and stir to combine.
5. Add the cleaned and debearded mussels to the pot, and cover with the lid.
6. Cook the mussels for 5-7 minutes, or until they have opened up.
7. Discard any mussels that have not opened.
8. Season the broth with salt and pepper, to taste.
9. Ladle the mussels and broth into bowls, and garnish with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 10g
- Protein: 28g
Substitutions for ingredients:
- Instead of fish stock, you can use chicken or vegetable stock.
- Instead of white wine, you can use chicken or vegetable broth.
Variations:
- Add diced potatoes or carrots to the pot for a heartier meal.
- Use different herbs, such as basil or tarragon, to change the flavor profile.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to discard any mussels that have not opened after cooking.
- Serve with crusty bread to soak up the flavorful broth.
- Use fresh herbs if available for a brighter flavor.
Storage instructions:
- Store any leftover mussels and broth in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the mussels and broth in a pot over medium heat until heated through.
Presentation ideas:
- Serve the mussels and broth in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the mussels do not open after cooking, discard them immediately.
Food safety advice:
- Make sure to clean and debeard the mussels before cooking.
- Discard any mussels that have not opened after cooking.
Food history:
- Cotriade is a traditional fish stew from Brittany, France.
Flavor profiles:
- Savory, herbal, and slightly acidic.
Serving suggestions:
- Serve the mussels and broth as a main course with crusty bread and a green salad.
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Region: French