In my list of perfect meals, steamed mussels is always near the top. With a bit of wine, herbs, plenty of garlic, tomatoes, and fresh mussels an exceptional meal awaits.
This is a great late night meal when it’s cold and there is a crackling fire nearby or on a lazy afternoon while sitting in the sun and the lap of the salty waves crash against the shore in the distance.
Simple and satisfying, there is something festive about slurping away at a giant bowl of steamed mussels. It gets even better when you add slices of seasoned and crisped crostini for soaking up the piquant and briny sauce.
If you’re near the coast or can get your hands on some fresh mussels give this meal the limelight that it deserves.
Erminio’s Steamed Mussels in White Wine and Tomato Sauce
For the Tomato Sauce:
2 lbs fresh mussels, (local if you can get them) cleaned
1- 14 ounce can pomodorini (cherry tomatoes)
3 tablespoons extra virgin olive oil
1 cup dry white wine
1 small head of garlic, chopped
2 green onions, chopped
Handful of parsley, chopped (leaves and stems separated) (including stems)
1 bird’s eye chili pepper, chopped
Salt and pepper to taste
Crushed dried chili pepper (optional)
For The Crostini:
3-5 slices of good bread, halved
5 tablespoons extra virgin olive oil
1 clove garlic, smashed
Dash of oregano
Dash of crushed dried chili pepper
Salt and pepper to taste.
For The Tomato Sauce:
In a large saucepan, add the olive oil and saute the garlic, chili pepper, parsley stems, and the green tops of the onion until browned. Add the wine and simmer about 3 minutes until reduced, then add the cherry tomatoes. Boost the heat up to high and bring to a boil. Once boiling, add some water (fill the tomato can about 1/4 of the way with water and use that) Season with salt and pepper, reduce heat and simmer the sauce for about 20 minutes.
For The Mussels:
In a large pot, add the mussels, heat over high heat, cover and cook until the mussels open, anywhere from 5-10 minutes. As the mussels open transfer them to the tomato sauce. Once all the mussels have been added to the sauce top with the remaining parsley and the whites of the green onion. If you like some heat, season with crushed dried chili pepper and serve alongside crostini.
For The Crostini:
In a small saucepan, heat the olive oil with the garlic, oregano, chili pepper, salt and pepper. Heat until fragrant, 3-5 minutes. Brush this mixture onto both sides of the sliced bread, place on a baking sheet or tin foil, and broil, turning once until nicely browned on both sides. Remove from oven, cool and use to serve alongside the mussels. It’s great for dunking in the sauce.