A classic Mediterranean appetizer that is healthy. The mussels in this dish provide great nutritional value, being rich in protein and iron.
16 fresh cultured blue mussels (or black mussels)
4 Tbsp extra virgin olive oil
2 clove garlic, chopped
½ cup white wine
2 ripe tomatoes, peeled, seeded and diced
1 Tbsp fresh parsley, chopped
4 slices broad, thick slices of country bread
1 pinch hot red pepper, crushed
- Rinse the fresh blue (or black) mussels in tap water.
- In a wide, shallow pan over medium heat, warm half the oil. Add half the garlic and cook until the garlic turns gold, about 3 minutes. Add the fresh blue (or black) mussels, cover, and cook over high heat until the shells are open, about 5 minutes.
- Add half the wine and cook uncovered until the alcohol has evaporated, about 2 minutes. Remove from the heat. When cool enough to handle, remove and discard the shells.
- In a clean wide, shallow pan over medium heat, warm the remaining oil. Add the remaining garlic and the crushed red pepper, and cook for about 3 minutes, until the garlic turns gold.
- Add the remaining wine, and continue cooking until it evaporates, about 3 minutes.
- Add the tomatoes and fresh blue (or black) mussel mixture, and cook for 5 minutes more. Add the parsley, stir, and remove from the heat.
- Grill or toast the bread and top each slice with a portion of the fresh blue (or black) mussel mixture.
Recipe and image provided via www.foodnetwork.ca
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