Steamed Mussels with White Wine, Garlic, and Vegetables

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!Steamed Mussels 2

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!!

Steamed Mussels 3

 

Go back to: Main Courses

2 Comments Add yours

  1. chefkreso says:

    These mussels are a must-try! Incredible recipe 😀

    Like

    1. 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!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s