Ingredients with Measurements:
- 2 pounds of mussels
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1/2 cup of dry white wine
- 1/2 cup of chicken broth
- 1/4 cup of chopped parsley
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Clean and debeard the mussels. Discard any mussels that are open or do not close when tapped.
2. In a large skillet, heat the olive oil and butter over medium heat.
3. Add the sliced onions and garlic to the skillet and sauté for 2-3 minutes until the onions are translucent.
4. Add the sliced bell peppers to the skillet and sauté for another 2-3 minutes until the peppers are slightly softened.
5. Pour in the white wine and chicken broth and bring the mixture to a simmer.
6. Add the cleaned mussels to the skillet and cover with a lid.
7. Cook for 5-7 minutes or until the mussels have opened.
8. Discard any mussels that have not opened.
9. Season with salt and pepper to taste.
10. Garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 12g
Protein: 28g
Substitutions for ingredients:
- Use any color bell peppers you prefer.
- Substitute vegetable broth for chicken broth to make this dish vegetarian.
Variations:
- Add diced tomatoes for a more Mediterranean flavor.
- Add sliced mushrooms for an earthy flavor.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped parsley
Pairings:
Serve with a crisp white wine, such as a Sauvignon Blanc.
Suggested side dishes:
Crusty bread, roasted potatoes, or a side salad.
Troubleshooting advice:
If the mussels do not open during cooking, discard them immediately as they may be unsafe to eat.
Food safety advice:
Make sure to clean and debeard the mussels before cooking. Discard any mussels that do not open during cooking.
Food history:
Rheinische Muschel-Gemüse-Pfanne is a traditional German dish that originated in the Rhineland region.
Flavor profiles:
Savory, slightly sweet, and briny.
Serving suggestions:
Serve as a main dish with a side salad or as an appetizer with crusty bread.
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Region: German