Ingredients with Measurements:
- 2 pounds of fresh mussels
- 1/4 cup of olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of dry white wine
- 1 can of diced tomatoes (14.5 oz)
- 1/4 cup of chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Serving bowls
Step-by-step instructions:
1. Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or do not close when tapped.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, red pepper flakes, dried oregano, dried thyme, salt, and black pepper. Cook for another minute, stirring constantly.
4. Pour in the white wine and diced tomatoes. Bring the mixture to a boil and then reduce the heat to low.
5. Add the cleaned mussels to the pot and stir to coat them with the tomato sauce. Cover the pot and cook for 5-7 minutes, or until the mussels have opened.
6. Remove the pot from the heat and sprinkle the chopped parsley over the mussels. Serve immediately with lemon wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for sautéing the onion and garlic
- Low heat for simmering the mussels in the tomato sauce
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 12g
- Protein: 25g
- Sodium: 700mg
- Fiber: 2g
Substitutions for ingredients:
- Instead of mussels, you can use clams or shrimp.
- Instead of white wine, you can use chicken or vegetable broth.
- Instead of diced tomatoes, you can use crushed tomatoes or tomato puree.
Variations:
- Add chopped bell peppers or fennel to the onion and garlic mixture for extra flavor.
- Use fresh herbs instead of dried herbs for a brighter flavor.
- Add a pinch of saffron to the tomato sauce for a more complex flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open after cooking.
- Serve the mussels with crusty bread to soak up the tomato sauce.
- Use a slotted spoon to serve the mussels and leave any excess sauce in the pot.
Storage instructions:
- Store any leftover mussels in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the mussels in a pot over low heat until warmed through.
Presentation ideas:
- Serve the mussels in individual bowls with the tomato sauce and lemon wedges on the side.
- Garnish with additional chopped parsley or a sprinkle of red pepper flakes.
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted asparagus
- Caesar salad
Troubleshooting advice:
- If the mussels do not open after cooking, discard them as they may be unsafe to eat.
- If the tomato sauce is too thin, simmer it uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure to discard any mussels that do not open after cooking.
- Store any leftover mussels in the refrigerator and consume within 2 days.
Food history:
- Bourdeto is a traditional Greek fish stew that is typically made with red snapper or cod.
Flavor profiles:
- This dish is savory and slightly spicy, with a bright acidity from the tomatoes and lemon.
Serving suggestions:
- Serve as a main course for a seafood dinner party or a romantic date night.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A