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Mussels Pomodoro Recipe

Name: Habitat Social Modern Kitchens MUSSELS POMODORO Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 lbs PEI mussels (cleaned, debearded); 1 cups Dry white wine; 0.5 cups Water or clam juice; 2 tbs Unsalted butter; 1 tbs Extra-virgin olive oil; 0.5 tsp Kosher salt; 0.25 tsp Freshly ground black pepper; 0.25 cups Fresh parsley (finely chopped); 1 each Lemon (for juice and wedges); 28 oz Ripe plum tomatoes (canned whole peeled OR fresh, chopped); 0.5 cups Yellow onion (finely diced); 3 cloves Garlic (minced); 1 tbs Tomato paste; 2 tbs Extra-virgin olive oil; 0.25 tsp Red pepper flakes; 0.25 tsp Granulated sugar (optional, to balance acidity); 6 leaves Fresh basil (chiffonade); 1 tsp Salt; 0.25 tsp Freshly ground black pepper; 6 slices Ciabatta or country bread (sliced 1/2-inch); 2 tsp Olive oil (for brushing); 1 each Whole garlic clove (for rubbing grilled bread); 0.25 cups Microgreens or extra parsley (optional garnish)

Inspired by Habitat Social Modern Kitchen

Time40m

Serves4

PEI mussels, house pomodoro, grilled bread, lemon.

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Ingredients

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Mussels

2 lbs PEI mussels (cleaned, debearded)

1 cups Dry white wine

1/2 cups Water or clam juice

2 tbs Unsalted butter

1 tbs Extra-virgin olive oil

1/2 tsp Kosher salt

1/4 tsp Freshly ground black pepper

1/4 cups Fresh parsley (finely chopped)

1 each Lemon (for juice and wedges)

House Pomodoro (Tomato Sauce)

28 oz Ripe plum tomatoes (canned whole peeled OR fresh, chopped)

1/2 cups Yellow onion (finely diced)

3 cloves Garlic (minced)

1 tbs Tomato paste

2 tbs Extra-virgin olive oil

1/4 tsp Red pepper flakes

1/4 tsp Granulated sugar (optional, to balance acidity)

6 leaves Fresh basil (chiffonade)

1 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Grilled Bread & Garnish

6 slices Ciabatta or country bread (sliced 1/2-inch)

2 tsp Olive oil (for brushing)

1 each Whole garlic clove (for rubbing grilled bread)

1/4 cups Microgreens or extra parsley (optional garnish)

Method

House Pomodoro (Tomato Sauce)

Prep tomatoes

If using canned whole tomatoes, crush them by hand or use a wooden spoon in a bowl to break into bite-size pieces. If using fresh, core and chop tomatoes and set aside.

Heat 2 tablespoons olive oil in a medium skillet or sauté pan over medium heat until shimmering.

Add diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Season lightly with a pinch of salt to help soften.

Add minced garlic and red pepper flakes and cook for 30–45 seconds until fragrant, taking care not to brown the garlic.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Add crushed tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar (if using). Bring to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld.

Stir in chiffonade basil and remove from heat. Keep warm while you prepare mussels.

Mussels

Rinse mussels under cold water, scrub shells, and remove any beards. Discard any mussels that are cracked or remain open after a light tap.

In a large wide pot or deep skillet with a tight-fitting lid, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat.

Add 1/2 cup finely chopped onion (from the 1/2 cup listed in the pomodoro if you prefer fresh in both — if not, use additional onion: chop 1/4 small onion) and cook 3–4 minutes until softened. Add 1 clove minced garlic and cook 30 seconds. (This small aromatic base will marry with the pomodoro.)

Pour in 1 cup dry white wine and 1/2 cup water or clam juice, increase heat to medium-high and bring to a simmer to deglaze and reduce slightly for 1–2 minutes.

Add the cleaned mussels to the pot, pour 2 cups (approx.) of the prepared pomodoro over the mussels (reserve remaining sauce for serving), sprinkle in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then cover with the lid.

Steam mussels until they open, about 5–7 minutes. Shake the pot once or twice during cooking to redistribute mussels. Discard any mussels that remain closed.

Remove pot from heat. Stir in chopped parsley and squeeze in the juice of half a lemon (about 1 tablespoon) and a tablespoon of butter for sheen and flavor. Taste and adjust seasoning.

Grilled Bread & Finish

While mussels steam, brush bread slices lightly with 2 teaspoons olive oil on both sides.

Grill or toast bread on a hot grill pan or under a broiler until golden and crisp, about 1–2 minutes per side. Immediately rub the warm toasted bread with the cut side of the whole garlic clove to impart subtle garlic flavor.

To serve: Spoon mussels and plenty of pomodoro into a wide shallow bowl. Place 2–3 slices of grilled bread alongside or tuck under shells to soak up sauce. Garnish with lemon wedges and extra parsley or microgreens. Serve immediately.