Mussels Cooked in Tomato Sauce With Lemon Zest, Wine and Herbs
MUSSELS 101
Mussels are a significant low-fat source of protein and an excellent source of vitamin B12 and various other B vitamins, WHICH have a crucial role in energy production, forming red blood cells, and supporting immune and cognitive health. They’re also a rare animal-based source of Vitamin C. They’re also chock-full of minerals.
You can replace fresh mussels with frozen, either shelled or shucked, in this dish.
Ingredients
- About 2 pounds/1 kilo of fresh mussels
- 1/2 cup extra-virgin Greek olive oil
- 1 large yellow onion minced
- 3 garlic cloves minced
- 2 tsp tomato paste
- 2 cup grated ripe fresh tomatoes or good quality canned crushed tomatoes
- 1 cup/240 ml dry white Greek wine
- 2 ½- inch-wide strips lemon zest
- Sea salt to taste
- 5 black peppercorns
- 1 bay leaf
- 3 Tbsp chopped fresh parsley coriander, oregano or marjoram for garnish
Instructions
- Transfer the mussels into a large bowl of cold water. Swish them around with your hands to wash them thoroughly and to help release any sand that might be lodged between the shells. Pull off the beards using a knife. Rinse the mussels again in fresh cold water and drain in a colander.
- In a large, wide pot over medium flame, heat the olive oil and saute the onion until soft, about 10 minutes. Add the garlic and cook for about half a minute. Stir in the tomato paste and swirl it around the pan. Next, add the tomatoes and white wine. Add the lemon zest, bay leaf, salt and pepper.
- Bring to a boil, then reduce heat and cook the sauce with the cover ajar for about 15 minutes or until thickened.
- Add the mussels. Cover and raise heat to high. Cook the mussels, shaking the pot back and forth a little, for about 4 to 5 minutes, or until the mussels open. Serve hot, removing any mussels whose shells have not opened.
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