Mussels in Spicy Broth

Sometimes, just hearing a word inspires me to make something delightful. This weekend the word was mussels. I kept hearing the word everywhere from Good Food to that crazy Anne Burrell chick on Food Net. I picked up some mussels at the farmer's market and thought about what combination of flavors I wanted. I decided to go with a pretty classic and straightforward mix and the results were amazing. It was so easy and fast - only about 20 minutes from start to finish (there you go AGAIN, Rachael Ray!!), and it made my apartment smell terrific. The only regret was not having enough bread to soak up all the delicious broth.


Mussels in Spicy Broth

1 lb mussels, cleaned and de-bearded*
organic, extra-virgin olive oil
1 shallot, finely chopped
6 cloves (yes, I said SIX) garlic, minced
1 tsp dried red pepper flakes
1/4 c parsley
1 c dry white wine (I used leftover Pinot Grigio)
kosher salt and freshly ground pepper
crusty bread, sliced and toasted (I used leftover Ciabatta)

Heat a large and deep skillet over low heat. Pour enough oil to coat the bottom of the pan. Add shallots, garlic and red pepper flakes. Saute until the shallots and garlic are softened, but not browned, about 3 minutes. Add 1/2 the parsley and cook for about one minute. Add mussels and wine, stir to combine and bring the mixture to a simmer. Cover the pan and let mussels steam for about 5 minutes. Pour mussels in a large bowl and top with the broth, garnish with remaining parsley and serve with bread.

*When you bring the mussels home, run them through cold water and place them in a bowl with ice or leave the bowl in the refrigerator. Make sure all the mussels are closed. If one is open, give it a tap and if it closes, it is ok to use, but if it remains open, toss it out. Once the mussels are cooked, toss out any that did not open.