Flex those mussels!
Our New Year's Eve tradition now revolves around bivalves. A perfect treat for a delicious date night at home that's decadent and ritzy... but you're wearing sweatpants.
For the longest time, I was too afraid to try to cook these little guys, but I finally went for it and I truly cannot believe how easy they are to make.
Highly recommend pairing with home-made focaccia to sop up the broth and of course some nice white wine!
Cook time | 45 minutes |
Servings | 2-3 |
Ingredients
2 lbs mussels
8-10 garlic gloves, peeled and sliced thin (yup, don't be afraid to load up the garlic)
1/2 cup white wine
2 cups vegetable broth
2 large sprigs rosemary
1 tsp - 1 tbsp marmite (trust me, it's brings all the umami goodness)
1 tsp of red pepper flakes
~1/4 cup heavy cream
Zest of 1 lemon
Parsley or herbs for serving
Olive oil
Salt & pepper
Instructions
Peel and chop the garlic cloves.
Heat olive oil in large pot over medium low heat. Add garlic, red pepper flakes, and rosemary and cook until fragrant,~ 5 minutes.
Add vegetable broth, wine, and marmite into the pot. Let mixture come to a boil, then reduce heat to low and simmer for at least 20 minutes and up to an hour.
Add cream to broth and salt & pepper to taste.
Rinse mussels under cold water. Discard any mussels that are cracked or don't close when you tap them. Pull or trim off any "beards" that remain on the mussels with a knife or tweezers.
Drop mussels into broth and cover. Let steam for ~8 minutes.
Gently stir and top with lemon zest and herbs.
Serve with a fresh baguette or home-made focaccia for sopping and enjoy!
