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Steamed Mussels

I’m all about low-fuss, easy entertaining recipes like these steamed mussels. It comes together in a matter of minutes and it can all be prepared in one pan.

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I used my 31/2 quart sauté pan that’s part of the KitchenAid® Tri-ply Stainless Steel Cookware 10-piece set. As I mentioned in this post, these pans are my latest wonder tools. Their sturdy tri-ply construction means no warping and no hot spots. And when it comes to the stainless steel finish, it has a nearly nonstick feel to it, which makes cleaning a cinch. Along with all that, I love the the glass top. It gives me a quick at-a-glance monitoring, especially important when steaming mussels or anything else for that matter.

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Speaking of these mussels, check out the recipe! You totally got this. It takes only minutes to make and it’s always impressive. You can serve it with some good crusty bread or throw in some pasta for sustenance. Time usually dictates what I serve it with. Regardless of which one I go with, I like that my new good looking and well performing pan can go from stovetop to table.

Yay to less dishes and easy entertaining recipes like this!

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**This is a sponsored post in collaboration with KitchenAid®. All thoughts and opinions are my own.

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Steamed Mussels

Yield: Serves 4

Ingredients:

  • 3 tablespoons olive oil
  • 1/2 fennel bulb, thinly sliced
  • 1/2 onion, chopped
  • 3 large shallots, chopped
  • 4 large garlic cloves, finely chopped
  • 3 tablespoons anchovy paste
  • 1/4 cup tomato paste
  • 1 (14-ounce) can diced tomatoes in juice
  • 1 cups dry white wine
  • 1/2 cups clam juice
  • salt and pepper to taste
  • 1 1/2 lbs mussels, cleaned
  • 1 cup roughly chopped parsley
  • red peppers
  • lemon wedges

Directions:

Heat oil in a large heavy saute pan over medium heat. Add the fennel, onion, shallots, and saute until the onion is translucent, about 10 minutes. Add the garlic and saute for 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, and clam juice.  Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes. Salt and pepper to taste. Strain and discard solids if desired. Add the mussels to the cooking liquid. Cover and cook until mussels begin to open, about 7-10 minutes. Ladle mussels and broth into bowls, sprinkle parsley and red peppers on top. Serve with lemon wedges and bread.  *Optionally serve with pasta.