2-way EASY Mussel stew recipe I creamy garlic white wine broth I spicy tomato garlic

2-way EASY Mussel stew recipe I creamy garlic white wine broth I spicy tomato garlic
Steamed mussels in tomato sauce
Ingredients:
2 lbs. mussels, cleaned
6 cloves garlic, minced
½ Cup dry white wine
¼ tsp red pepper flakes
28oz. can of crushed tomatoes
¼ Cup olive oil
½ tsp kosher salt
Parsley, chopped
Directions:
1. Clean all the live mussels by scrubbing the outsides and removing the beard. Make sure they’re closed by knocking on them, if they do not close, discard it.
2. In a large pot, saute garlic in a ¼ Cup of olive oil. Cook for about 5 minutes on medium heat.
3. Once the garlic turns lightly golden, add red pepper flakes and cook for about 30 more seconds and add in white wine at this point and turn heat to high. Cook for about 1 minute.
4. Then, turn the heat down and add in crushed tomatoes and some salt. Stir for about 5 minutes.
5. Add in the cleaned mussels and cover the lid for about 7 minutes.
6. Add in chopped parsley and serve!
White wine steamed mussels
Ingredients:
2 lbs. mussels, cleaned
1 Tbsp butter
1 shallots, thinly sliced
2 garlic cloves, finely chopped
1 Cup chicken stock (low sodium)
¼ Cup dry white wine
¼ Cup heavy cream
Fresh parsley, chopped
Salt, to taste
Black pepper, to taste
½ lemon, squeeze
Directions:
1. Clean all the live mussels by scrubbing the outsides and removing the beard. Make sure they’re closed by knocking on them, if they do not close, discard it.
2. In a large pot,melt butter and add in sliced shallots and minced garlic. Cook for about 5 minutes on medium heat.
4. Then, add in chicken stock, white wine, and cleaned mussels.
6. Give it a mix and cover the pot until the mussels open (~7 minutes). If any of them do not open, do not eat it. Discard.
7. Remove the pot from the heat, add in heavy cream.
8. Taste the broth and add salt and black pepper to taste.
9. Serve with lemon wedges and chopped parsley on top. Enjoy!
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