One thing I knew for sure was that I wanted mussels. I wanted to make creamy garlic mussels for the first time. I often times enjoy a garlic snail starter so I didn’t imagine this would be far off. While I walked around the store for other odd bits, I received a video call from my sister Melissa.
I am hardly online while shopping, but I so happened to be because I was looking up recipes online as I shopped. Incoming call....Hi sister!! To which she responded ‘remember the mussels mom used to make’? I didn’t at first tell the truth, and asked if they were creamy. She said no, it is tomatoes.
She used tomatoes! I got online to look for a similar dish and as the images came up it instantly felt familiar, so I took a screen grab and shared with her. She believed from first sight it was the one and she left home to go and buy mussels. I still wanted to stick to the creamy garlic recipe. My days got a little overwhelmed with back to back restaurant reviews and I ended up putting off cooking this dish for a minute.
My sister Melissa shared a picture of her dish and it was complete euphoria just looking at the image. She swore it tasted exactly the same as our late mom used to make it and I believed her. Ah! Le nna I wanted.
I changed my mind and would be preparing the tomato-based mussels. Both my kids have been introduced to seafood and so I am never too worried when making fish and seafood, however it is something to be aware of. Seafood allergies are very common.
I woke up one morning very excited and decided it would be the day I would be preparing the mussels to share with the family. Essentially I would be sharing a recipe my late mom used to prepare with love for us. The idea completely melted my heart.
It is a pretty simple recipe with a handful of ingredients. Putting it together doesn’t take long either. I think this makes for a master piece of a starter or a main dish with some toasted bread or pasta I can imagine. I served them with toasted garlic bread which I made with hot dog rolls, butter and crushed garlic on high grill in the oven. I also made sure to make the kids an alternative in case they didn’t appreciate the mussels.
Gape there wasn’t enough for everyone to have them as mains, so tota I was looking out for me..lol. I took a first taste while I narrated how we had these growing up, and oh my!!! They tasted like my childhood memories.
It would turn out that the boys loved the story as much as they did the dish and wanted more. They have been raving for days on end about wanting mussels again.
This classic dish is beautiful in part due to its simplicity. A rich tomato sauce with tender seafood. Like our Facebook page Chellzkitchen where we share more exciting recipes to warm you this winter.
INGREDIENTS
2 tbsp. butter
1 onion, chopped
3 cloves garlic, minced
1 can diced tomatoes splash c. dry white wine or Apple Cider Vinegar
¼ cup hot water or Chicken stock
2 tbsp. freshly chopped parsley, plus more for garnish Salt and black pepper
1 kg mussels Grilled bread, for serving
INSTRUCTIONS
In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper. Add mussels and simmer Garnish with more parsley and serve with grilled bread.
