Friday, October 2, 2015

Mussels in a Red Wine Tomato Broth

I really got out of my cooking comfort zone and tried something new. I cooked mussels. It was not to terribly hard. And the dish turned out to be really good, so good that we ate and ate until we were in food coma stage. I highly suggest to serve it with the Parmesan Butter Noodles and French Bread. 

Mussels with Red Wine - Tomato Broth

1 Tbsp olive oil
1 1/2 minced garlic
1/4 tsp crushed red pepper
1 c. Pinot Noir 
3 c. diced tomatoes
2 lbs mussels, scrubbed and debearded (40 mussels)
2 c spinach

1. Heat olive oil in large skillet and add garlic and red pepper. Cook from 1 minute. 
2. Add wine and simmer for about 3 minutes. 
3. Add tomato and cook for 1 minute
4. Add mussels; cover skillet and cook for 4 minutes or until shells open. 
5. Remove from heat and discard any unopened shells. 
6. Add in spinach

If any of the musses do not open do not eat them.