Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Mussels with Chunky Tomato and Broccoli

Appetizers, Brunch, Dinner Party, Gluten Free, keto, Paleo, Seafood, VegetarianRespond to this post »

With this hot summer weather, I think everyone wishes they were on the French Riviera eating moules frites while sipping rosé, am I right?  Not the usual mis en scène here, though.  I often find myself caught in an endless cycle of summer salads, which I rotate depending on mood.  However, I am really proud that I strayed from of my usual repertoire for these Mussels with Chunky Tomato and Broccoli. 

Although the image most people have of mussels is that of a fancy French moules frites which can be quite pricey.  Though mussels seem to be the cheapest find at the grocery store!  I have to admit that rarely mussels even make the short list here, I just seem to forget about them.  Fortune be, I stumbled upon these gems at my local grocery store.

For this version, we made a quick chunky tomato sauce with tons of shallots and garlic, then added roughly chopped broccolini, make it a complete meal with some crusty bread.  

With the $7 price tag for a mesh bag of mussels and on the table well under 30 minutes why don’t we eat them every week?  I’ll report back next week…..

Mussels with Chunky Tomato and Broccoli

Mussels with Chunky Tomato and Broccoli

Ingredients

  • 2 tbsp. olive oil
  • 3 large shallots, chopped
  • 5 cloves garlic, minced
  • 1 15-oz. can diced tomatoes
  • 1/2 c. dry white wine
  • 1/2 tsp red pepper flakes (optional)
  • Broccolini approx. 15 small to medium stalks chopped or 4 cups small broccoli florets
  • 2 Tablespoons butter
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 2 lb. mussels, scrubbed and debearded
  • Grilled or warmed bread

Instructions

  • In a large pot over medium-low heat, heat olive oil.
  • Add shallots and a sprinkle of salt and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
  • Add diced tomatoes, wine, red pepper flakes and 1/2 of the parsley and stir then simmer 10 mins.
  • Add the butter and stir to incorporate.
  • Taste and season with salt and pepper if needed
  • Place the broccolinni/broccoli on top of sauce then pile in the mussels and put lid on top.
  • Simmer until all the shells swing open, about 3-5 minutes shaking the pot a few times to shift them around (Discard any shells that aren’t open.)
  • Garnish with more parsley and serve with grilled bread.
  • http://pamelasglutenfreerecipes.com/gluten-free/mussels-with-chunky-tomato-and-broccoli/

    You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

    Leave a Response