Steamed Mussels with Tomato, Wine and Herbs

No, you did not just click on a compilation of amateur middle aged female body-builders... that’s a different, darker corner of the internet. This video is all about a family riff on a specialty dish from the South of France, Mussels Provencal. Mussels are sustainable, ethical and most importantly DANG DELICIOUS DANG IT. This dish is a family recipe that my mom remembers eating as a kid - it’s a take on a “Provençal recipe” which makes sense because her dad, my grandpa, spent a lot of time in France. This dish is one of my favorites from childhood so it only makes sense I ask my mama to make it for me. Love you, Mama.🤘🏻 Adam

Yield: 4-6

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Steamed Mussels with Tomato, Wine and Herbs

Cook time: 30 HourTotal time: 30 Hour

Ingredients

• 5 pounds Fresh Mussels
• 4 Tbsp Olive Oil
• 4 Garlic Cloves, minced
• 1 large Yellow Onion, diced
• 2-28 oz cans San Marzano Tomatoes
• 6 oz can Tomato Paste
• 1 cup Dry White Wine
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Saffron Threads
• 4 sprigs Fresh Thyme
• 1 sprig Fresh Rosemary, minced
• 1 Bay Leaf
• 1/4 cup Fresh Parsley, finely chopped
• 1/2 tsp Kosher Salt, plus more to taste
• Black Pepper, to taste
• 1 Large loaf of warm, crusty bread to serve

Instructions

1. Remove beards from the mussels, scrub the mussels and place in a large colander and rinse well. Let drain fully. Discard any mussels that are partially open or have cracked shells.
2. In a large pot or dutch oven with lid, heat oil over medium-high heat. Add the onion and cook for 3-4 minutes, then add the garlic and stir for 1 minute more or until fragrant.
3. Add pepper flakes, thyme, rosemary, bay leaf, salt and pepper and stir to blend the flavors. Add the wine and bring to a simmer and cook for 2-3 minutes to cook off some of the alcohol.
4. Bring the heat to medium-high, add the tomatoes and parsley, stir and add the mussels. Give the mussels and tomato mixture a good stir. Cover and cook until all mussels are opened, about 4-6 minutes, then remove from heat but keep covered and let sit for 2-3 more minutes.
5. Pour the mussels into a large serving bowl (or serve in pot) and serve with a warm loaf of crusty bread or pasta.