Our Foray Into Mussels

Posted: October 8th, 2010 | Author: Doug | Filed under: Food, Recipes | 1 Comment »

Its been a busy couple weeks here in Edmonton, so Elyse and I decided enough is enough, we need some vino and mussels to cure our ailments. Amazingly, we have never made our own, so we were inspired!

We used the following recipe, with some of our own addtions. Here it is, and it is HIGHLY recommended. We will make it again. Maybe tomorrow.

Ingredients

• 2 1/4 lbs mussels, cleaned
• 1/2 cup dry white wine

Provençale Sauce:

• 1 tablespoon olive oil
• 2 onions, chopped
• 1 celery stalk, chopped
• 1 garlic clove, chopped
• 1 teaspoon chopped fresh basil, plus extra to garnish
• bouquet garni
• 1 tablespoon tomato paste
• 1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
• salt and pepper
• 1 teaspoon sugar

We also made some changes:

• Added bacon (obviously)
• We quadrupled the garlic (also obviously)
• Used more white wine, and didn’t remove it from the broth (sensing a theme?)
• Served it with Peppercorn bread, which was amazing
• We didn’t use celery (because it is lame)

Here is the full recipe: http://bit.ly/9WT2Ci