Mussels in Garlic White Wine Sauce
with baguette / mixed greens and grape salad

Name: Mussels in Garlic White Wine Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bell peppers, red, chopped; 4 oz Pancetta (sub chorizo), chopped; 4 cloves Garlic, chopped; 2 Tbsp Parsley, chopped; 1 1/2 lbs Mussels, cleaned and debearded (most come debearded by the fishmonger); 1 Tbsp Oil, cooking; 1 1/2 cups Stock, any type; 1/2 cup Wine, white (sub stock); 1/2 Lemons, juice of; 1 Baguette, small; 1/2 cup Pecans, halves, toasted and chopped; 1 cup Grapes, red or green, halved; 2 tsp Lemon juice; 1 tsp Honey; 2 Tbsp Oil, olive; 4 oz Mixed greens

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Mussels are one of those foods that can seem intimidating if you've never cooked them, but they are actually quite easy and fast to prepare. This classic version comes in a garlic white wine sauce that is perfect for dipping crusty bread.

Ingredients

Metric

Servings:

Mussels in Garlic White Wine Sauce:

Bell peppers, red - 1 , chopped
Pancetta (sub chorizo) - 4 oz , chopped
Garlic - 4 cloves , chopped
Parsley - 2 Tbsp , chopped
Mussels, cleaned and debearded (most come debearded by the fishmonger) - 1 1/2 lbs
Oil, cooking - 1 Tbsp
Stock, any type - 1 1/2 cups
Wine, white (sub stock) - 1/2 cup
Lemons - 1/2 , juice of
Baguette, small - 1

Mixed Green Salad with Grapes and Pecans:

Pecans, halves - 1/2 cup , toasted and chopped
Grapes, red or green - 1 cup , halved
Lemon juice - 2 tsp
Honey - 1 tsp
Oil, olive - 2 Tbsp
Mixed greens - 4 oz

Prep

Pecans - Skip this step if you’re short on time. Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
Bell peppers / Pancetta / Garlic - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
Grapes / Parsley - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. It’s rare to find mussles that have not been debearded, but if you need to do this yourself, here’s a demo from The Kitchn. (Can be done 1 day ahead)

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Make

Heat a Dutch oven or pot over medium-high heat. Add cooking oil and then bell peppers and pancetta to heated oil. Saute until bell peppers are tender and pancetta is golden brown, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute.
Add mussels, stock and wine. Cover and cook for 6 to 8 minutes until mussels have opened up. Discard any mussels that don’t open up by the end of cooking time.
While mussels cook, whisk together lemon juice (the portion for the salad), honey and olive oil. Toss with greens, grapes and pecans.
Finish mussels with lemon juice (the portion for the mussels) and garnish with parsley. Enjoy with torn up bread and salad on the side.

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