48: Steamed Mussels / White Wine Garlic Broth / Slow Roasted Cherry Tomatoes / Capellini Pasta

Yum. You may notice that I cook back-to-back meals with mussels when I do cook mussels. This happens because I can’t turn down the affordability of fresh PEI mussels at $3/lb at Eastern Market. I usually pick up two pounds, and you must use mussels within a couple days before they lose flavor. Everybody must be in the mood for mussels because all three of my previous mussels recipes were viewed this weekend. You can't go wrong with mussels, especially when the weather warms up.

Tonight’s dinner features slow roasted cherry tomatoes with an elegantly simple white wine broth with butter and garlic. I steamed the mussels ahead of time in water, and then I removed them from their shells to make an easy-to-eat meal. Prep goes pretty quick with two people. The roasting of cherry tomatoes brings out their bright flavor and adds a distinct flavor. Plus, they help with texture. I roasted the tomatoes after breakfast because I knew I had a couple hours to kill. Capellini pasta is all I had on hand, and the lighter nature of the pasta pairs well with the overall delicate nature of the dish. Capellini also cooks rather quickly once in the water, about 3-4 minutes for al dente texture.

We drank a soave from Italy with dinner. Soave is an excellent warm weather white wine with its vibrant and citrusy appeal with a crisp finish.

Ingredients and Directions:

1 lb pound of mussels

Enough pasta for two people

1/4 cup shallot, diced

2 cloves garlic, minced

12 cherry tomatoes, halved and insides removed

2 tbsp of fresh basil, chopped

1 cup dry white wine

1/4 stick of butter

Olive oil

1 lemon wedge

Salt and pepper

Preheat oven to 250 degrees. Lightly toss tomatoes in olive oil, and then lay them out in a single layer in a baking dish with the open part facing up. Sprinkle salt and pepper over the tomatoes. Roast in oven for 2-2.5 hours. You want them to be really wrinkled looking but not burnt. Let cool and store at room temperature until ready for us. You could make a huge batch of these for future use as they keep incredibly well.

Soak mussels in cold water for 10 minutes, rinse and repeat. Discard open mussels as these are dead. Quick tip: Tap mussels to see if they will close. They are still alive and good to use if they close. Yes, the living mussels with close their shells when tapped. Pretty cool, I know. Anyways, boil 1 cup of water in a pan to steam the mussels. Drain mussels and add to pan when water is boiling, and then place the cover on for 5-7 minutes. Meanwhile, start water for pasta, and cook according to package. Remove mussels from heat, and then remove them from their shells, set aside. Discard shells. Dump out the water from the pan, but don’t wipe it clean.

Add butter to the pan you cooked the mussels in and cook over medium heat. Let butter melt and cook for additional minute. Now add the garlic and onion, and sauté until onions become translucent, about 4-5 minutes. Add white wine and reduce by half, about 5 minutes, by cooking on high heat. Zest the lemon wedge into the white wine. Add mussels and cherry tomatoes to this broth and cook for 1 minute. Add salt and pepper to taste. Plate your food and garnish with fresh basil and fresh squeezed lemon from the wedge.

Enjoy!