Tomato Herb Mussels (Robert Irvine) |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
|
Ingredients:
2 tablespoons grapeseed oil |
1/4 cup small-diced red onions |
1 cup par-boiled potatoes, medium diced |
2 tablespoons minced garlic |
1 cup dry white wine |
2 pounds mussels, poached |
1/4 cup sun-dried tomatoes, rehydrated |
2 tablespoons chopped fresh thyme and parsley blend |
1 teaspoon sea salt |
1 teaspoon ground white pepper |
toasted italian bread, for serving |
Directions:
1. In a large saute pan over high heat, bring the oil to the verge of smoking. Then add the onions, reduce the heat to medium-high and cook the onions until softened. After cooking the onions 2 to 3 minutes, add the potatoes and garlic. Again cook for 2 minutes, and then finish with the wine. Allow the wine to reduce by half, and then add the mussels and sun-dried tomatoes. Season with salt and pepper and allow the mussels to warm and the liquid to reduce again, one-quarter volume total. Finally, add the herbs, stir and serve with bread of choice.
|
|