Garlic Chili Mussels with Crusty Bread

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1 28-ounce can diced tomatoes
• 2 pounds mussels, cleaned and debearded
• Salt to taste
• 1 baguette, sliced into 1-inch pieces

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.
3. 3 Pour in white wine and diced tomatoes, bring to a simmer.
4. 4 Add the mussels, cover, and cook until the mussels open, about 5-6 minutes.
5. 5 Discard any unopened mussels.
6. 6 Season with salt to taste.
7. 7 Serve immediately with crusty bread on the side to soak up the broth.

Equipment

• Large skillet with lid
• Tongs

Variations

• Add a splash of cream for a richer sauce.
• Incorporate fresh herbs like parsley or cilantro at the end.

Substitutions

• Substitute white wine with chicken broth for a non-alcoholic version.

Pairings

• Pairs well with a crisp white wine or a light lager.

Nutrition

Tips

• Make sure to clean the mussels thoroughly before cooking.
• For extra flavor, toast the bread slices with a drizzle of olive oil.

Storage

Store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently on the stove.

Freezing: Does not freeze well due to the texture of the mussels.

Serving Suggestions

• Serve with a fresh green salad or crusty garlic bread on the side.

FAQ