Pancetta and Tomato Steamed Mussels

When the hubby is gone, that’s when Mom comes over and we have seafood!  A typical dinner includes escargot au gratin and steamed mussels.  Here’s one of my favourite steamed mussels recipes.

mussles

INGREDIENTS

  • 2lb fresh Mussels, scrubbed and cleaned
  • ½ lb Pancetta, diced
  • 1 medium Onion, diced
  • 2 Garlic Cloves, minced
  • 1 Bay Leaf
  • Pinch of Red Pepper Flakes
  • Handful of Fresh Basil Leaves, chopped
  • 1½ cups White Wine
  • 1 can of Diced Tomatoes
  • 2 tbsp Butter
  • Salt and Pepper, to taste

DIRECTIONS

In a large pot, brown the pancetta on medium-high heat.  Add the chopped onion and garlic to the pan, cook until the onions are translucent.  Deglaze the pot with the white wine, scraping everything from the bottom of the pan.  Add the tomatoes, with their juices and bring to a boil.  Simmer for 10 minutes.

Add the mussels, place the lid on the pot and turn the heat down.   Cook for about 6 – 8 minutes, until all the mussels have opened up.   Mix in the tablespoon of butter and basil.

Serve with a baguette, to dip into that magnificent broth!

This makes a perfect meal when accompanied with a nice Kale salad and some Escargots au Gratin!

escargots

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s