Nowadays, at home, the dishes I cook most often revolve around what can be best paired with my home-baked sourdough breads. This is on top of the list. Easy to prepare and ready in under 30 minutes.
Steamed mussels in white wine paired with slices of toasted home-baked Black Truffle Sourdough bread.
INGREDIENTS:
2 pounds of live mussels, rinsed, scrubbed, and bearded
½ cup pancetta, diced (bacon, if you prefer)
1 medium size onion, peeled and minced
Half a head of garlic, peeled and minced
1 cup white wine
¼ cup of chopped Italian parsley
Sea salt for seasoning (about ½ teaspoon)
For a meatless version of this recipe, use olive oil or butter to sauté garlic and onions.
INSTRUCTIONS:
In a medium stock pot, on medium heat sauté pancetta until fat has rendered.
Add garlic and sauté until aromatic.
Add onion and cook until tender. Stir occasionally.
Add salt. Stir.
Pour white wine into pot and add mussels. Stir.
Cover pan, turn heat to medium high to high and let simmer for 8 to 10 minutes, or until all mussels are open.
Stir in chopped parsley.
Remove from heat and serve.
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