September 23, 2006
New Zealand Greenshell mussels with tomato and wine sauce
This recipe is adapted from a Tapas book I have and what I remember eating in restaurants around. I used New Zealand Greenshell™ mussels that I purchased at an Asian Grocery Store in Ann Arbor. These mussels are large and taste wonderful. They came with only one shell, so they do not steam in the convention sense. It should be easy to adapt this recipe if you have regular mussels.
2 tbs olive oil
1 medium yellow onion, diced
2 cloves of garlic, chopped
Kosher salt, to taste
Black pepper, to taste
1/2 cup chopped fresh parsley (or 1-2 tbs dried parsley)
1 cup white wine
1 can diced tomatoes
10 New Zealand Greenshell mussels
1. Heat oil over medium heat.
2. Add garlic, onion, and salt and pepper (to taste) and cook for around 10 minutes until slightly browned.
3. Add tomatoes, wine and parsley to the onions. Stir and simmer over medium heat for 5 minutes.
4. Add mussels to the pan. If they only have one shell, then the shell should go up. Cover pan and cook for 10-15 minutes.
NOTE: In vast experience cooking with mussels (which before today consisted only of a bicycle trip to Maine where we picked them off the beach and steamed them), it would seem that you would adjust depending on the size and if they are closed. From what I understand, if they are closed, then you cook them until they open. If they do not open...out they go.
Posted by cseeman at September 23, 2006 08:02 PM