Steamed Mussels Recipe
spicy pomodoro & white wine served with lightly toasted onion & potato sourdough (df, can be made gf)
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Ingredients
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Mussels
Pomodoro Sauce
Sourdough Bread
Method
Prepare the Mussels
- 1
Clean the Mussels
Rinse the fresh mussels under cold water, scrubbing the shells to remove any debris. Remove any beards by pulling them off with your hands.
- 2
Cook the Mussels
In a large pot over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add the cleaned mussels, white wine, and crushed red pepper flakes. Cover and steam for about 5-7 minutes until the mussels open up.
Make the Pomodoro Sauce
- 3
Cook the Onions
In a separate saucepan, add a tablespoon of olive oil and diced onions. Sauté over medium heat until the onions are translucent, about 5 minutes.
- 4
Prepare the Sourdough Bread
- 5
Toast the Bread
Preheat your oven to 375°F (190°C). Slice the onion & potato sourdough loaf and brush each slice with butter or olive oil. Place on a baking sheet and toast in the oven for about 10 minutes or until golden brown.
Combine and Serve
- 6
Serve the Dish
In a serving bowl, combine the steamed mussels with the pomodoro sauce. Garnish with chopped parsley. Serve alongside the toasted sourdough slices.
