Bouchot Mussels Recipe
set adrift in their shells are plump and sweet while swimming in fire, a light tomato broth with enough searing chile heat to set the bowl alight
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Ingredients
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Mussels
Broth
Method
Preparing the Mussels
- 1
Clean the Mussels
Rinse the Bouchot mussels under cold water, scrubbing the shells to remove any sand or debris. Remove the beards (the fibrous strands) by pulling them away from the shell.
- 2
Steam the Mussels
In a large pot, bring white wine to a simmer over medium heat. Add the cleaned mussels, cover the pot, and steam for about 5-7 minutes or until the mussels have opened. Discard any mussels that do not open.
Making the Broth
- 3
- 4
Add Tomatoes and Seasoning
Stir in the crushed tomatoes, fresh thyme, red chili flakes, salt, and black pepper. Allow the mixture to simmer for about 10 minutes to meld the flavors.
Combining and Serving
- 5
Combine Mussels with Broth
Once the broth has thickened slightly, add the steamed mussels to the saucepan. Stir gently to coat the mussels in the broth.
- 6
Serve
Spoon the mussels and broth into serving bowls, garnishing with chopped fresh parsley and serving with lemon wedges on the side for squeezing over the dish.