I am headed to Newport, Rhode Island tomorrow and I’ve got shellfish on my mind. I might even turn into a bowl of clam chowder by the end of the weekend but only time will tell.
I know so many people who only order mussels when they’re out to eat but they take seconds to cook up plus they elevate a normal night eating at home into something special. This meal is sure to summon in fresh summer time flavors and is a perfect appetizer or dinner for one. That’s right, belly up to the dinner table and this dish can be all yours, I think I scarfed these down in less than 10 minutes.
- 1 lb mussels, cleaned
- 1 Tbs extra virgin olive oil
- ½ onion, diced
- 1 garlic clove, sliced thin
- 10 cherry tomatoes, quartered
- 1 corn on the cob, kernels removed
- 1 tsp salt
- ½ tsp black pepper
- ¼ c dry white wine (pinot grigio or sauvignon blanc)
- In a deep pot, heat evoo on medium low and add in the onions and garlic. Season with ½ teaspoon of salt and sweat the vegetables for 5 minutes.
- Add in the cherry tomatoes and corn. Press on the tomatoes with the back of your wooden spoon to break them up a bit and get the juices flowing.
- Season with the other ½ teaspoon of salt and the black pepper. Cook for 5 more minutes.
- Increase heat to medium high and add in the white wine. Cook off for 3 minutes.
- Toss in the cleaned mussels and cover the pot to steam them open. It should take 3-4 minutes.
- Discard any mussels that don't open and serve immediately with a piece of crusty bread.
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