We planned to make this last night but the store we shopped in didn't have fresh mussels or clams. Instead of dropping it, we substituted shrimp and it was still delicious! I added a little extra garlic and white wine because I love extra sauce.
Thanks for sharing, John!
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Penn Cove Mussels Provencal
Ingredients
- Mussels In Shell – de-bearded Penn Cove (Whidbey Island) 16 oz
- Olive Oil 1 fl. oz
- Garlic – shaved cloves, whole slices 1 tsp.
- Onion – white, minced fine 1 Tbsp.
- Roma Tomato – diced ½” ¼ cup
- Sea Salt 1/16 tsp.
- Pepper – ground 2-3 turns
- White Wine 1 fl. oz
- Italian Parsley – chopped coarse 2 tsp.
Directions
- Heat the olive oil in a sauté pan, when the olive oil is beginning to heat add the garlic and onion, let sauté until the garlic is turning golden. Add the mussels to the pan. Toss lightly, add the tomato and the seafood seasoning, cook and toss then add the clam juice/white wine. Cover and steam for 2 minutes or until the mussels have opened.
- Add the parsley, toss lightly. Place in the bowl placing some of the tomato on top. Serve.
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