{"id":2219,"date":"2017-01-11T08:46:25","date_gmt":"2017-01-11T15:46:25","guid":{"rendered":"http:\/\/french-barn.com\/blog\/?p=2219"},"modified":"2017-01-11T09:06:34","modified_gmt":"2017-01-11T16:06:34","slug":"steamed-mussels","status":"publish","type":"post","link":"https:\/\/french-barn.com\/blog\/food-wine\/steamed-mussels","title":{"rendered":"Mussels in a Tomato Wine Sauce with Capers"},"content":{"rendered":"

\"Mussels<\/p>\n

Happy New Year!<\/p>\n

It may seem like half the population\u00a0is sipping on a kale smoothie right now, or\u00a0at least it does if you spend enough time online, but let\u2019s not forget that it\u2019s mighty cold in many parts of the world (feels like -20\u00b0C in my ‘hood), and that a big ol\u2019 pot of mussels steamed in a white wine + tomato sauce is actually the trick to a fabulous January.<\/p>\n

Mussels are so much fun to cook with. Besides a little bit of upfront cleaning (like 5 minutes for a few pounds of mussels), they require almost no effort and are fun to pair with all sorts of flavours. Today\u2019s recipe is a classic and a great place to start if you haven\u2019t cooked mussels before, but they can also\u00a0serve as a blank canvas for whatever ingredients you have on hand.<\/p>\n

The only thing to keep in mind when you\u2019re cooking with fresh mussels is\u00a0that they should be sealed shut before cooking. Tap them gently on the counter if they\u2019re a little bit open to see if they\u2019ll shut.\u00a0Toss any that are\u00a0cracked or remain open. Mussels should be alive up until you cook them so seeing them\u00a0tightly\u00a0closed is a good sign.<\/p>\n

For this recipe, onion and garlic are saut\u00e9ed until sweet and fragrant, white\u00a0wine and diced tomatoes are added to make up the liquid base, and finally,\u00a0capers, dried herbs and fresh parsley finish the sauce for that extra little oomph of flavour!\u00a0The mussels are then\u00a0tossed and steamed in the sauce, where they perform a mutually beneficial exchange. The sauce flavours the mussels and in return the mussels release their juices to flavour the sauce. Huge win-win!\u00a0My favourite part is soaking up all of that delicious broth with a fresh baguette.<\/p>\n

Enjoy!<\/p>\n

\"\"\"\"\"\"\"\"\"Mussels \"Mussels \"Mussels<\/p>\n

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