Mussels by Chef Mike Muscarella

Mussels – Serves 4 – 6 people

• 2 ½ pounds of mussels
• 1 ½ T olive oil
• 2 ½ T unsalted butter
• ½ Vidalia onion diced fine
• 1 t dry oregano
• 1 t dry thyme
• ½ t cracked black pepper
• ½ t crushed red pepper
• ½ t dry rosemary
• 1 ½ t kosher salt taste
• 4 cloves garlic ground into a paste
• 2 C your preferred dry white—I like a Pinot Grigio that’s heavy on the citrus. Sauvignon blanc and Chardonnay both work as well. Choose a bottle you’d happily drink and pour yourself a glass while prepping for best results.
• 1 lemon – cut into 1/4″ wheels
• ¼ C grated parmesan
• ½ bunch Italian parsley, chopped fine
• 2 vine ripe tomatoes, seeded, small dice
• 1 French baguette, toasted (If you’re in the vicinity of Worcester, I’d head to Birch Tree Bread Company)

Directions

• Clean your mussels
• Heat a medium stockpot to medium/high heat, add 1 T olive oil and 1 T butter, sauté onions until translucent
• Add spices, stirring with a wooden spoon until fragrant
• Add 1 1/2 T butter, 1/2 T olive oil and garlic paste, stir until fragrant, and quickly add 2 C white wine.
• Add lemons and mussels, cover and simmer 5-6 minutes until mussels have fully opened.
• Remove lid, add parmesan, parsley, and tomato, toss to evenly coat mussels.
• Divide mussels and broth evenly into 4-6 bowls. Serve with a good hunk of baguette and enjoy.