New Year’s Eve is just a few days away! One of my favorite ways to celebrate is to enjoy a nice meal at home with dear friends. This year I think I will make my Parmesan risotto with seared scallops, but I wanted to share another option with you in case you want to spend less time in the kitchen 🙂
Mussels are one of those dishes that seem fancy, but really they require little effort. Usually they are steamed in some kind of flavorful broth. This recipe is for a spicy tomato-based broth, but you could also use white wine and garlic or coconut milk and curry . All of these options are delicious, so go with the one that sounds good to you! Make sure to serve the mussels with some crusty bread to soak up the broth. It’s one of the best parts!
I am grateful to be spending New Year’s Eve with some of our closest friends (who just happen to also be family). Kevin and I had an amazing 2017. The birth of our daughter Evelyn Kay has filled us with so much love and gratitude. I can’t wait to see what 2018 has in store!
Wishing everyone health and happiness in the New Year!
- 2 pounds mussels, scrubbed and debearded
- 2 Tablespoons olive oil
- 1 small yellow onion, diced
- 6 garlic cloves, minced
- 28-ounce can whole peeled tomatoes, preferably San Marzano, crushed by hand
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon black pepper
- 8-10 fresh basil leaves, sliced
- Crusty bread for serving
- Start by preparing the mussels. Most mussels will already have their “beards” removed when you purchase them, but if not, remove the “beard” with your fingers. If the mussels are dirty, scrub them under running water. Discard any mussels whose shells aren’t closed shut.
- In a Dutch oven or large stockpot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 2-3 more minutes.
- Add the hand-crushed tomatoes (juice included). Season with oregano, red pepper flakes and pepper. Simmer until slightly thickened, about 8-10 minutes.
- Add the mussels, stir, and adjust the heat so that the sauce is simmering. Cover and cook for 8-10 minutes until the mussels have opened (discard any that do not open.)
- Pour the mussels and the sauce into a bowl and top with fresh basil. Serve hot with crusty bread.
*I have found that whole peeled tomatoes have much more flavor than buying already crushed tomatoes. The San Marzano tomatoes are especially sweet and are worth the extra $$ when making a recipe with so few ingredients.