One evening in the relatively recent past, I got a hankering for mussels. When this craving usually hits, Manfriend promptly deposits me on a bar stool at the incredible Granville Moore’s.
This time, I was feeling a little daring and decided to cook the mussels myself. Everything I’ve read and countless tv food personalities swear they’re insanely easy. Well that just adds to the pressure, and the disappointment if they go wrong.
Well fear not because I’m AWESOME and these suckers turned out delicious. Until Manfriend said, “do you have any bread?” which obviously, he wanted to sop up the delicious broth because that’s what you DO. Crap I had no bread. What was I thinking? I’d committed the cardinal sin of mussels-making. You must have bread.
If these weren’t so incredibly tasty and fantastic, it would have been much more of a tragedy. And if you know how important crusty bread is to the mussels-eating process, you understand just how uber-tasty they were (We made due with a few tortillas, but their broth-soaking-power is decidedly lackluster).
from Martha Stewart
Serves 4 (uh…or 2 big mussels fans)
- 3 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon crushed red-pepper flakes
- 2 cups dry white wine
- 3 cups canned crushed tomatoes with juice
- 4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
- 1 teaspoon coarse salt teaspoon coarse salt
- Freshly ground pepper
- 2 pounds mussels, scrubbed and debearded
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.
- Add mussels. Cover, and continue to cook, shaking pot occasionally.
- DEVOUR. with crusty bread.