Recipe Challenge Accepted

I had received a message from a friend asking if I could come up with a recipe for mussels with white wine.  She absolutely loves mussels and wanted something she could make at home. I enjoyed the challenge because I often cook fish and shrimp, but not other shellfish.

Years ago, when my husband, Jeff, and I moved in together (before we were married) I had decided to cook clams using a recipe by Giada De Laurentiis.  It was the first time I went to the seafood counter and bought fresh clams.  That night I made clams with white wine, garlic, and other seasonings.  Jeff thought the clams were delicious, but I actually didn’t eat any of them.  I had experienced some kind of breakdown and anxiety from the thought of cooking something alive to death.  It was eerie and too much for me.  I blame this partially on the fact that my mom raised me as a vegetarian and cooking live fish and animals never happened.

Cut to 5 years later and Jeff and I move to Japan.  Our culinary appetites expanded and I even got use to seeing various fresh fish and shellfish being cooked in front of me.  I’ve mellowed out with that cooking anxiety.  So, I was able to fulfill this cooking request.  I have to admit, I don’t know if I could get on board with cooking live lobster or anything still moving. At least with mussels and clams they’re in a shell and I rarely cook them at home anyways.  To make this recipe a little more “me” and not just a rip off of someone else I added various vegetables as a topping.  These mussels are decadent, comforting, and the broth is delicious!


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

Steamed Mussels 1

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

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2 Comments Add yours

  1. mistimaan says:

    Nice recipe

    Like

    1. Thank you! I hope you can try it with a side toasty garlic bread.

      Liked by 1 person

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