|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 179g||229%|
|Saturated Fat 31g||154%|
|Total Carbohydrate 251g||91%|
|Dietary Fiber 5g||18%|
|Total Sugars 8g|
|Vitamin C 379mg||1,896%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This wonderful mussel recipe comes from Barcelona, the Spanish tapas restaurant in Connecticut. Simple ingredients: tomatoes, garlic, white wine and a little spice turn mussels into something spectacular.
40 Prince Edward Island mussels, or other high-quality mussels
1 cup olive oil, divided
1/4 baguette, sliced on the diagonal into 8 (1/4-inch) pieces
2 tablespoons chopped garlic
2 cups canned crushed tomatoes with the juice
1 bay leaf
1 teaspoon hot red pepper flakes
Kosher salt, to taste
1 cup dry white wine
1/2 bunch fresh flat-leaf parsley, stems removed and leaves slivered, plus more for garnish
2 tablespoons extra-virgin olive oil, for garnish
Gather the ingredients. Preheat the oven to 425 F.
Clean the mussels by scrubbing well under cold running water and removing any beards. Drain well, transfer to a large bowl, and refrigerate.
Pour 1/2 cup of the olive oil into a shallow baking dish. Lay the bread slices in the oil and turn once to coat both sides. Toast the bread for 10 to 15 minutes, turning once or twice, or until golden brown and crisp. Transfer the croutons to a plate to cool.
Pour the remaining 1/2 cup of olive oil into a large sauté pan and heat over medium heat. Add the garlic and cook for 2 to 3 minutes, or until lightly browned. Add the mussels, tomatoes, bay leaf and pepper flakes and season with salt to taste. Stir well and cook for about 15 minutes.
Add the wine and parsley, cover, and cook for about 3 minutes, or until all the mussels open. (Discard any that do not open.)
Pour the mussels and the sauce into a large serving bowl. Garnish with parsley and drizzle with extra-virgin olive oil. Serve the bowl with the croutons and serve.
Reprinted with permission from The Barcelona Cookbook by Sasa Mahr-Bautz (Andrews McMeel, June 2009).