Dad's Skinnier Mussles (Mussels Fra Diavlo)

Remember that time I made those ridiculously amazing mussels? Well, here's an alternative if you're not into the heavy cream base. (Though I can't imagine why you wouldn't be...)

My dad has done a lot for me over the years. I could go on and on, and I probably will one of these days, but in gratitude for helping me fix a few odds and ends around my little house, I wanted to bring Dad something just for him.

Aside from Dad and I, my family members aren't very adventurous eaters, so this was really something just for us. I had planned on making my compliment-worthy mussels, but Dad requested something a bit less rich. (The apple falls far from the tree here.) A few cookbook searches and some kitchen magic later, I came up with this spicy Mussels Fra Divalo recipe. They became the perfect kick-start to a lazy Father's Day afternoon.

Ingredients:

2 T good olive oil
6 cloves of garlic, finely chopped
1 onion or 2 shallots, finely diced
1 cup dry white wine (make sure it's good stuff so you can feel free to drink the rest while making the marinara)
1-28 oz. can whole tomatoes (dump these out into a big bowl and use your clean hands to burst them, so you end up with a chunky tomato "soup")
Fresh basil, chiffonaded 
Kosher salt, red pepper flakes and black pepper to taste
3 lbs. mussels (I used P.E.I. mussels, scrubbed and beards removed)
Round, warmed foccacia bread for serving

Directions:

Heat the olive oil in a large pan until it shimmers, then add the onion or shallot and cook for a few minutes until the onions begin to turn soft.

Once the onions are soft, add the garlic and stir until fragrant, about 1 minute. To the pan, add the crushed tomatoes, and let simmer for 10 minutes so the flavors combine.

Add the wine and basil (save some for garnish), and adjust the seasonings. I like to go heavy on the red pepper.

Once the sauce is hot, add the mussels and cover the pan with the lid for about 12 minutes or until all of the mussels
 
have opened. Remember, throw out any mussels that don't open.

Garnish with extra basil and serve piping hot with tasted bread for dipping.

Mussels in an Herbed White Wine Sauce - Restaurant Worthy!

I co-hosted a dinner party a while back for our closest friends- most of us who have been together since college! We decided to make it super classy-- simple, decadent dishes and a wine pairing with each course. I was tasked with the appetizers and side dishes (he did the hard work - stuffed crown roast!). We wanted to push the envelope bit for our friends who much prefer mini hot dogs over escargot. :) I decided to make classic mussels in an herbed white wine sauce.

It turned out to be the best idea! I'm not kidding, this is better than dishes I've had in restaurants. Having never worked with mussels before, I did hours of research into cleaning, preparation and recipes and came up with the below recipe- an Elaine original! I hope you enjoy; this really is a fun, cheap and delicious alternative to standard dinner party fare.Even those initially wary loved it. Experiment!

 Ingredients

6 pounds fresh mussels (I used Prince Edward Island [P.E.I.] Mussels), scrubbed and beards removed
4 T olive oil
4 T butter (go ahead, use the whole stick if you want.)
8 shallots, finely chopped
8 garlic cloves, minced
32 oz. chicken stock
2 cups dry white wine
2 cups heavy cream 
8 T fresh herbs (I used an herb paste, but would recommend basil, parsley, thyme, maybe even a but of oregano or rosemary)
Good quality crusty bread, warmed right before serving
 
Directions  

Scrub and debeard (remove a thin hairlike strand) mussels. Throw away any that are opened. If mussels are slightly opened, tap on their shell. Good mussels should close; toss those that stay open. 

Preheat a very large pot (fair disclosure, I underestimated how large a pot I would need!) over high heat. Once pot is heated, add the butter and olive oil. Warm until butter melts.

Into the melted butter, add the shallots, with a pinch of salt and pepper. Stir until shallots are softened, about 5-7 minutes. Add the garlic and cook until fragrant, about 1 minute or just slightly longer.


Add wine, chicken stock and the mussels into the pot. Cover with a lid and steam until all mussels open, about 12 minutes. Discard any mussels that do not open. 

Remove the mussels with a slotted spoon and place into a large serving bowl. (Remember to set an extra bowl on the table for the shells.) To the remaining liquid, add the cream and herbs (or herb paste) and adjust seasonings with salt and pepper. Once you have a great-tasting broth, pour over the mussels in the bow.

Serve with warm, crusty bread and soak in the complements.