Mussels- 2 Ways

Classic Mussels
Serves 2
1 Tablespoon olive oil
1 Tablespoon butter
1 cup chopped onion
1/2 cup dry white wine
2 pounds mussels
2 Tablespoons chopped parsley

Directions
1. In a saute pan heat olive oil and butter over medium heat.  Add onion and sauté until starting to wilt.
2. Add wine and mussels and cover tightly with a lid.  Cook for 5 - 8 minutes until the mussel shells open up.  
3. Using a slotted spoon, place the mussels in a serving bowl.  Discard any mussels that do not open.  
4. Ladle some of the liquid over the mussels.  Sprinkle with parsley and serve immediately. 

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia


Mussels in Coconut Broth
Serves 2
2 Tablespoons canola oil
1 cup chopped onion
2 garlic cloves, crushed
1 (14 ounce) can lite coconut milk
3/4 cup water
1 teaspoon brown sugar
juice of 1 lime
1 small jalepeno pepper sliced thin
2 pounds mussels
2 Tablespoons chopped cilantro

Directions
1. In a saute pan heat oil over medium heat.  Add onion and garlic and sauté until starting to wilt.
2. Whisk in coconut milk, water, brown sugar and lime.  Bring to a boil. 
3. Add jalepenos and mussels and cover tightly with a lid.  Cook for 5 - 8 minutes until the mussel shells open up.  
4. Using a slotted spoon, place the mussels in a serving bowl.  Discard any mussels that do not open.  
5. Ladle some of the liquid over the mussels.  Sprinkle with cilantro and serve immediately. 

Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia

Contact Us