- 2 pounds fresh mussels (see hints below)
- 1 small onion, diced
- 1 large clove garlic, minced
- 1 small or 1/2 large jalapeno pepper, deseeded and finely diced
- 1 Tbs fresh minced peeled ginger
- 1/2 cup peeled diced carrots
- 1/2 cup diced celery
- 1 Tbs fresh chopped thyme (optional but good)
- 1/2 – 3/4 cup dry white wine
- 1 cup canned diced tomatoes
- Toasted country bread for garnish (optional)
Add a good splash of olive oil to a large pan on medium high heat and add 1 small diced onion, 1 large minced clove of garlic, 1/2 large deseeded and minced jalapeno pepper, about 1 Tbs fresh minced ginger, 1/2 cup peeled diced carrots, 1/2 cup diced celery and 1 optional Tbs of fresh chopped thyme and saute that to soften up the vegetables.
Once you are happy that the carrots have softened up, add 1/2 cup dry white wine and let that cook down for a couple of minutes……then add 1/2 15-ounce can of diced tomatoes, juice and all.
Add the mussels to the pot and put a lid on top to help them steam.
They'll take about 4-5 minutes to steam open....and you can take a minute to toast some country bread to serve along side.
Serve the mussels right away...as soon as they steam open…..and you can squeeze a little lemon juice over the top to finish.
At some point, even before you start cooking anything if you want, you'll need to scrub the mussels under cold water and remove their "beards" and, if there are any that stay open while you are scrubbing them, you'll need to discard those before adding the mussels to the pot.
If you use this technique to make a seafood stew, you'll need to add some chicken or fish stock to the pot and add different types of seafood in the order that their cooking times dictate.