SEA ISLAND STEAMED MUSSELS

Sea Island Steamed Mussels image

Provided by Kardea Brown

Time 25m

Yield 2 servings

Number Of Ingredients 16

Previous Next

2 tablespoons unsalted butter
1 small yellow onion, sliced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1/8 teaspoon cayenne
Kosher salt
1/2 cup sparkling wine
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons chopped fresh parsley
2 lemon wedges
Grilled Garlic Bread, recipe follows
4 slices day-old bread
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt

Steps:

Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften and become translucent, about 4 minutes. Add the tomatoes, cayenne and 1/2 teaspoon salt and cook for 2 minutes. Add the wine and bring to a simmer.
Add the mussels, cover the pot and cook until they open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Add the remaining tablespoon of butter, swirl the pot a few times to incorporate the butter into the broth and then toss the mussels with the broth. Transfer the mussels to a serving bowl, discarding any that did not open. Pour the broth over the mussels, sprinkle with the parsley and squeeze the lemon over top. Serve with Grilled Garlic Bread.
Heat a cast-iron grill pan over medium-high heat. Meanwhile, stir together the butter, Italian seasoning, garlic powder and 1 teaspoon salt in a small bowl. Spread the mixture on both sides of the bread. Grill until toasted and grill marks appear, about 2 minutes per side.