FIRST, YOU MAY WANT TO GET THE PLAYLIST GOING...
Mussels are positively a main ingredient that brings it's own unique flavor. Not something most people eat regularly, but for us, mussels are something that, on their own, as a main course or appetizer, always remind us of Paris (hence the very french playlists that we've paired with this recipe). The flavor (and texture) is somewhat exotic and the dining experience as a whole, longs for a few sips of wine (if that's your thing... it is ours :)
For the accompanying crostini, a sliced baguette is excellent, here, we used a fresh sourdough loaf, quartered and sliced. Instinct will have you dipping it into the richly flavored broth, which is an excellent idea.
COOK TIME is about 30 minutes.
Makes 4-6 servings.
SHOP THE KITCHEN...
For the Mussels
2 lbs of mussels - any kind will do, fresh is preferred, but frozen works too.
1 white or brown onion, quartered and then sliced.
6 garlic cloves, minced.
1 lb grape or cherry tomatoes of any color assortment, sliced in half.
A small bunch of fresh oregano.
1 tbsp of dried oregano.
1 tsp of salt (or adjust to taste).
Ground black pepper, to-taste.
1 cup of olive oil.
1 cup of white wine (pinot grigio or chardonnay).
1/2 cup clam juice.
For the Crostini
Fresh bread, sliced about 1 inch thick. Usually a whole baguette's worth.
1/2 cup of olive oil.
Salt to taste.
An even, light dusting of garlic powder (just go with your instincts on this one, not sure how much :)
An even sprinkling of pecorino romano cheese.
Begin by slicing / chopping / prepping all of your fresh ingredients.
GARLIC should be minced.
ONION should be quartered and sliced into 1/4 thick slices.
TOMATOES should be halved.
OREGANO should be removed from stems.
This is also a good time to SLICE THE BREAD
and pre-heat your oven's broiler.
Using a medium or large sauté pan...
Heat the 1 cup of olive oil...
then add the garlic and onions.
Reduce heat so it doesn't burn...
Add the dried oregano and the salt.
Stir until the onion begins to caramelize.
Add all of the tomatoes and stir.
Add the white wine.
Add the mussels...
And then the
and the oregano.
Set to simmer and stir occasionally for 5 minutes.
While this is happening, you can get the crostini done.
Fill a shallow dish with olive oil. Dip and coat one side of each slice.
Arrange on a cookie sheet and
dust with salt...
...Then sprinkle on a dusting of garlic powder...
...Then sprinkle on some pecorino romano...
and the fresh oregano
and place in the oven under the broiler.
WATCH CLOSELY DO IT DOES NOT BURN!
Remove when nice and toasted and edges begin to barely blacken.