Steamed Mussels

by Michelle on August 6, 2009


I made Tyler’s Creamed Garlicky Mussels last week and they were so delicious that I decided to try Tyler’s Steamed Mussels this week!

The Creamy Garlicky Mussels and Streamed Mussels are very similar but the Steamed Mussels recipe does have fresh tomatoes and hot pepper flakes added to the sauce. And while contemplating this recipe I found another wonderful product, Hot Pepper Paste, and it’s in a tube! I am thrilled with this product! I don’t use much heat in my dishes but I do add a touch of hot pepper once in a while so the ease of the paste being in a tube is wonderful. Again, just squeeze out the desired amount, recap and store in the refrigerator until you need it again.

I enjoyed this meal but Mr. Tastebuds loved it! In fact he said several times that he liked this version over the Creamy Garlicky Mussels. But, I like the Creamy Garlicky Mussels. So the next time I make this dish I will just make the sauce and divide it and add the tomatoes and hot pepper to his half!

Notice how the kernels on the ear of corn are two different shades of yellow, light and dark? In Michigan we called this variety of corn Sugar and Gold. It really is the best corn ever and whenever I find it I always buy enough for dinner that night. I really should go back to the market and buy a few dozen ears and freeze it for this winter. There’s really nothing better then a fresh-frozen ear of corn when there’s two foot of snow on the ground!

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Steamed Mussels
Recipe adapted from Tyler Florence

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

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Please visit Tyler Florence Fridays and see what the rest of Tyler’s groupies are up too this week.

By the way our tomatoes are slowly starting to come in! YES…YES…YES!

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Comments

  • Annabel August 6, 2009 at 10:02 pm

    Was fortunate to have all these ingredients handy, including home grown tomatoes. Dish turned out fabulous compared to how I usually prepare mussels. Thank you.

  • Annabel August 6, 2009 at 11:07 pm

    Thank you for joining my group of dear friends. Hubby will be glad of a renewed menu thanks to your recipes.

  • Annabel August 7, 2009 at 12:15 am

    Hi Michelle, Never short of seafood in my kitchen as I absolutely adore it. The tomatoes and thyme, both home grown, make this dish stand out. Look forward to trying more of your recipes.

  • Kim August 7, 2009 at 4:14 am

    I’ve never seen the hot pepper paste before. Thanks for sharing. I’ve never had mussels before and I’m a little scared of them, but they look absolutely delicious : )

  • Helene August 7, 2009 at 4:17 am

    This recipe is a keeper, looks so good.

  • Finsmom August 7, 2009 at 4:22 am

    Such a gorgeous photo!

  • Kat August 7, 2009 at 12:04 pm

    Those tomatoes look perfect!

  • Natashya KitchenPuppies August 7, 2009 at 4:05 pm

    Wonderful! I love mussels. So happy your tomatoes are coming in, mine still have a ways to go.

  • Debinhawaii August 8, 2009 at 1:43 am

    OK, after these past two weeks of mussels my new goal is to find some decent looking ones here. They look so good!

  • Jenny August 10, 2009 at 5:38 pm

    Mmmmmmm, sorry for the drool.

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