This mussels recipe is an all time favorite. When you have guests over, it’s a quick, delicious and elegant-looking dish that’s inexpensive to serve up. Add in a side of garlic bread to sop up that oooh, so delicious broth! A perfect meal for a weeknight dinner, or a date night in or when guests stop by.

Servings: 6

Ingredients:

• 3 lbs black mussels
• 3 tbsp extra virgin olive oil
• 1 large red onion, finely chopped
• 5 large garlic cloves, minced
• 1 14-oz can of diced tomatoes
• 1/2 tsp black pepper powder
• 1 tsp dried red pepper flakes (or 1/2 if less spicy desired)
• 1.5 cups dry, white wine
• 1/2 tsp sugar
• 4 tbsp parsley, chopped
• 1/2 tsp dried oregano
• 2 tsp fresh lemon juice
• salt, to taste
• large pinch of Spanish saffron

Method:

1. Clean the mussels – Inspect each one carefully and discard any that are broken or if partially open, tap the shell and if it doesn’t close, discard. In a bowl, rinse the remaining mussels with cold water, replacing the water 3-4 times. If the mussels have beards, the hairy thing at the end of the mussels, snip it off
2. In a large vessel with lid, heat 2 tbsp olive oil
3. When hot, add in the red onion and garlic. Stir on medium flame for about 5 minutes until the onion is soft and translucent
4. Add in the tomatoes, pepper powder, red pepper flakes, sugar and salt. Stir for 3-4 minutes
5. Add in the wine and bring to a boil
6. Add the mussels, cover and steam for 3 minutes
7. Remove the lid and stir gently, so that the mussels are heated evenly. Cover and continue to steam for 3 minutes
8. Stir in the parsley, oregano, lemon juice, and saffron. Adjust seasoning to taste
9. Serve right away in a bowl with a side of garlic bread or any crusty bread to soak up the broth