3 lb. mussels
\nExtra-virgin olive oil
\n1 onion, finely chopped
\n4 garlic cloves, minced
\n1 tomato, diced
\n2 bay leaves
\nPinch of saffron threads, steeped in 2 T. hot water
\n1 tsp. crushed red pepper flakes
\n2 tsp. curry powder
\n1\/2 C. dry vermouth
\nJuice of 1 lemon
\n1\/2 C. reduced sodium chicken broth
\n3 T. unsalted butter
\nSea salt and freshly ground black pepper
\n1\/4 C. finely chopped fresh Italian (flat-leaf) parsley<\/p>\n
Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells. Heat a 2-count drizzle of oil in a large pot over medium heat. Saute the onion, garlic, tomato, and bay leaves until the vegetables cook down to a pulp, about 5 minutes. Stir in the “saffron tea,” red pepper flakes and curry. Add the mussels and give everything a good toss. Add the vermouth, lemon juice and chicken broth; cover the pot and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Using a slotted spoon, remove the mussels to a warm serving bowl and cover. Pick out the bay leaves. If some of the pieces of vegetables are nestled in the shells, don’t sweat it. The sauce itself is a snap. Add the butter to the pot of mussel broth and buzz it down with a handheld blender (you can also transfer it to a regular blender or food processor). What you want is a smooth, yellow sauce. Season with salt and pepper. Pour the sauce over the mussels and shower with parsley before serving. Impressive and uncomplicated.<\/p>\n
Yield: 6 servings
\nCalories: 287
\nFat: 11.4g
\nFiber: 1.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 lb. mussels Extra-virgin olive oil 1 onion, finely chopped 4 garlic cloves, minced 1 tomato, diced 2 bay leaves Pinch of saffron threads, steeped in 2 T. hot water 1 tsp. crushed red pepper flakes 2 tsp. curry powder 1\/2 C. dry vermouth Juice of 1 lemon 1\/2 C. reduced sodium chicken broth 3 T. unsalted butter Sea salt and freshly ground black pepper 1\/4 C. finely chopped fresh Italian (flat-leaf) parsley Rinse the mussels under cold running water…<\/p>\n