Everyone wants some mussels now and then.
And this dish, not unlike the gym kind, can double as a refreshing starter course in the warmer months. The jalapeno and chile flakes will help boost your metabolism—and what a tasty way to do it! This recipe makes an appetizer for four people, or, served with something else, like last week’s Grilled Avocado & Tomato Salad with Arugula (pesto on the side), an entrée. The bread and cheese are optional garnishes, so indulge if you want, and say “No, thanks” if you’re opting to bulk up on those other guns.
Black Mussels in Spicy Tomato Brodo
½ Red Onion, minced
2 cloves Garlic, minced
1 Red Jalapeno, seeded & minced
1 tsp. Crushed Red Chile Flakes
1 cup Red Wine
6 Roma Tomatoes, peeled, seeded, and diced
1 bulb Fennel, diced
1 quart Vegetable Stock
1 ½ lbs. Black Mussels, cleaned and de-bearded
Italian Parsley, chopped
Sliced Bread, lightly toasted (optional)
Shaved Parmesan (optional)
- In a large skillet (that has a lid), heat the olive oil over medium-high heat. Sauté onion, garlic, and jalapeno 2-3 minutes.
- Add the chile flakes and fennel, and sauté 2 minutes more.
- Add in the tomatoes. Sauté 1 minute more, then deglaze pan with red wine. Reduce wine to 1-2 ounces.
- Add stock; bring to a boil, then reduce to a simmer for about 10 minutes over low heat.
- Cover, and bring back up to a boil. Remove cover and add mussels; cover and cook until most of the shells are open, about 3 minutes.
- Once most of the shells are open, reduce heat to a simmer, and cook 1 minute more (hopefully the rest of the shells have opened). Remove from heat.
- Divide the mussels between serving bowls, being careful to discard any that have not opened. Ladle broth over each bowl; sprinkle with parsley, and serve right away. (with a separate bowl for the shells) [you can shave cheese over the finished dish, and serve with toasted bread, for a richer dish].
As always, I’m here to answer you questions on this recipe or others.
And remember, save a bear, eat me instead. –Rich