BLACK MUSSELS WITH SUN-DRIED TOMATO AND SPICY SALAMI
The rich flavors of sun-dried tomato, soppressata, and beer form the base for these brothy mussels. I like to serve with charred bread for a rustic, romantic flare.
Servings: 4 people
Calories: 325kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium white/yellow onion chopped
- ¼ cup sun-dried tomatoes sliced small, then roughly chopped
- ¼ cup spicy soppressata a kind of sweet and spicy dry-cured salami, chopped
- 4 pounds black mussels rinsed and debearded
- ¼ cup beer dry white wine as substitute
- Chopped parsley for garnish
- Grilled bread for serving
Instructions
- Saute the onion, sun-dried tomato and soppressata. Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Combine the onion, sun-dried tomato and soppressata. Stir occasionally to cook evenly and to release the flavors, about 5 minutes or until the onion is soft and somewhat translucent.
- Toss and serve. Put the cleaned mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes. If they have not generated enough broth for you, add the beer/wine and cook, uncovered, another 2 minutes to cook off the alcohol. Sprinkle with parsley, and serve with grilled crusty bread.
Video
Notes
Cleaning: Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. (I keep a clean pair of needle-nose pliers around for this.) Discard the beards and any open mussels that do not close within 30 seconds after a hard tap.
Nutrition
Serving: 1bowl | Calories: 325kcal | Carbohydrates: 16g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 830mg | Potassium: 1047mg | Fiber: 1g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 23mg | Calcium: 76mg | Iron: 10mg