these mussels ain't from brussels!
It doesn't get much easier than this. Living in Florida I always have fresh seafood at my fingertips. So when my wife shows up after school with a few hungry friends in tow, this big bowl of yummy makes it to the table before they can all wash their hands and tuck in!
yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stove Top
Ingredients For these mussels ain't from brussels!
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2 ccherry tomatoes, halved
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1 cfresh basil, torn
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1/4 csherry, spanish
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3/4 cmaui onions, diced (yellow spanish onion is a perfectly acceptable substitute)
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5 clovefresh garlic, chopped
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1/2 cfresh lemon juice
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4dozen fresh mussels (in the shells)
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2dozen fresh mussels (out of the shells)
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1/2 cbutter, unsalted
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2 Tbspsauvignon blanc
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1 tspkosher salt
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1 cfresh italian parsley
How To Make these mussels ain't from brussels!
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1Put the tomatoes, basil and Sherry in a large Dutch oven set over medium heat with half of the onion, garlic and lemon juice. Cook for 2-3 minutes, just until onions are softened and garlic is fragrant.
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2Add the mussels and cover. Cook 10 minutes or until mussels have all opened.
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3While the mussels are cooking, add all the remaining ingredients except the parsley to a saucepan and reduce by half.
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4Pour the sauce over the mussels, stir the pot, top with the chopped parsley and serve with a loaf of crusty bread
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for These Mussels Ain't From Brussels!:
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