Ingredient List |
1 1/2 pounds of fresh or frozen Mussels |
1 Eggplant |
2-3 finely chopped Garlic Cloves or 1-2 tablespoons of Garlic Powder |
28 ounce container of Chicken Broth |
4-5 sticks of Asparagus sliced |
1/4 Onion finely chopped |
1 teaspoon of Dried Basil |
1 teaspoon of Dried Thyme |
1 cup of a dry White Wine |
Red Pepper Flake for garnish |
Dried or Fresh Parsley chopped for garnish |
Extra Virgin Olive Oil |
Salt and Pepper |
This dish is decadent, comforting, and the broth is delicious!
Begin by cooking the vegetables:
- Set your oven at 350° Fahrenheit and place a whole EGGPLANT onto a baking tray to bake for 50 minutes and rest for 5-10 minutes
- You do not need to score or cut the eggplant
- The moisture inside the eggplant will roast and cook the eggplant perfectly (so easy!)
- Take the eggplant and discard the top and remove the outer skin
- Use a kitchen knife to chop down the eggplant
- Include the seeds because that is a good amount of nourishing fiber
- Take the chopped EGGPLANT and place into a food processor
- Coat or drizzle with some EXTRA VIRGIN OLIVE OIL, add DRIED BASIL, DRIED THYME, GARLIC CLOVES (or GARLIC POWDER), SALT and PEPPER and puree
- Puree until it is broken down and smooth or slightly chunky (your preference)
- Then slice ASPARAGUS and chop ONION
- The add them into the EGGPLANT puree and mix with a spoon
Now it is time to create the broth and steam the mussels:
- Using a wok (flat sauce pan or stock pot) add a container of CHICKEN BROTH and a cup of DRY WHITE WINE
- You can also use vegetable or bone broth
- Bring the broth and wine to a high heat (not boiling) and then gently add in the MUSSELS
- If you use fresh mussels be sure to remove the beard – just pull it off
- If you use frozen mussels just give them a good rinse under some warm water
- Then cover with the vegetable mix you made earlier
- Place a lid on top and let the mussels steam until they open (about 5-6 minutes)
- Discard mussels that do NOT open – those are NOT good to eat
- Serve mussels and garnish with DRIED or FRESH PARSLEY and RED PEPPER FLAKES
That’s it. Enjoy!!
Go back to: Main Courses
These mussels are a must-try! Incredible recipe 😀
Thank you 😀 For someone who is still exploring cooking seafood I was glad to have a friend challenge me to make a mussel and white wine dish. My son loves them, too and he is only 1 1/2. Take care!