Daily Food: Steamed Mussels in Red Wine

I’ve always walked by mussels and clams while food shopping and thought, “those are so yummy in restaurants, but they seem so intimidating to make at home.”  The descriptions in restaurants are so simple and unassuming as well: mussels steamed in white wine with garlic.  Well, I’d like to suggest that it really is just as easy as that to prepare them at home.

I quashed my apprehension and grabbed a two pound bag of the clanking, black-shelled creatures and resolved to make them for dinner.  I chose to steam them in red wine because that’s what I happened to have on hand.  To add a little depth to the sauce, I began by sauteing onions, garlic, and tomatoes.  Then I added red wine (a tempranillo) to deglaze the pot, herbs, and some homemade fish stock.  (The fish stock might be the only complicated part, but you could easily use all wine or chicken stock instead.)  I brought the mixture to a boil and added some already-roasted rutabaga cubes (my newest veggie crush) to the liquid so that my entire meal could be cooked in a single pot.  Finally, I lowered the temperature to medium-low, just about a simmer, dumped in all the mussels, put a lid on (this creates the steam), and cooked it for about 6 minutes, or until all the mussels had opened all the way.  Finally, I transferred it into a big bowl and garnished with parsley:


One Response to “Daily Food: Steamed Mussels in Red Wine”
  1. The Editors of Garden Variety says:

    The ultimate comfort food I think!

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