I don’t think there’s a seafood I don’t like. Unfortunately for me, my overindulgence in shrimp has proven to be problematic once again – my intolerance is coming back :(. Fortunately for me, there are enough variations of seafood for me to feast on.One of my favourite seafoods to make at home is mussels. I used to only indulge in mussels while out at restaurants because I was afraid to cook them at home (for fear of food poisoning). That was only because I had no idea how to prepare them and what to do with them. About two years ago I slowly started experimenting with clams, and eventually graduated to mussels. I now know how to cook mussels 4 ways, 3 of which I created the recipes for. Today I’m sharing with you one of my favourites. I didn’t intend to blog about it (case in point: I didn’t take ingredient or direction photos, and the photos present were taken with my iPhone). Nonetheless, I received many inquiries about them on social media so I decided to share. This recipe is as easy as it is delicious. You can play around with the chilly and garlic in order to better suit your tastebuds (I love things on the spicy and ultra garlicky side). The 2lbs of mussels easily serve 2 people, but if you’re a little greedy like me, you can enjoy them on your own.
What you’ll need
2 pounds of small mussels (scrubbed and debearded)
olive oil (for frying the onions, garlic and red pepper)
1 1/2 teaspoons of minced garlic
1 cup of spicy red wine (I used Pinot Noir)
4 cups of chopped tomatoes
salt and pepper to taste
2 cups of trimmed swiss chard
1 small onion (optional)
3 small chilly peppers
1. Heat oil in a large pan (over medium heat).
2. Add garlic, chilly peppers and onions. Cook for roughly 2 minutes, stirring constantly.
3. Add the wine and simmer for 4 minutes.
5. Add the tomatoes, salt & pepper. Cook for another 4 minutes, crushing the tomatoes as you go along.
6. Add the mussels. Cover and cook for 7 minutes. When the shells open, uncover, stir the mussels, and place the lid back on the pot.
7. After 7 minutes, discard any unopened shells.
8. Stir in the swiss chard and close the lid for 1 more minute.
9. Serve hot