Steamed Mussels with Bell Peppers, Watercress, and Herbed Toasts
When deciding what's for dinner, shellfish is rarely the first thing to come to mind. But since mussels are quick and easy, not to mention sustainable and delicious, why not put a steaming bowl of mussels on the menu? Here's a tip: A wide Dutch oven (not a tall soup pot) is best for steaming mussels; if they’re stacked no more than 3 or 4 layers deep, the mussels will all steam—and open—at about the same rate.
1/2 cup dry sherry
1/2 cup orange juice
2 Tbs. tomato paste
4 tsp. sherry vinegar
2 tsp. honey
5 Tbs. extra-virgin olive oil
1-1/2 tsp. coarsely chopped fresh thyme
12 (1/2-inch-thick) slices baguette (cut on an angle)
2 Tbs. unsalted butter
3/4 large red bell pepper, cut into medium dice (about 3/4 cup)
3/4 large yellow bell pepper, cut into medium dice (about 3/4 cup)
2 Tbs. minced fresh garlic
1 tsp. minced fresh serrano chile
4 lb. mussels, scrubbed and debearded
4 oz. fresh watercress, tough stems trimmed, washed well
In a small bowl, combine 1/2 cup water with the sherry, orange juice, tomato paste, vinegar, and honey.
In another small bowl, mix 3 Tbs. of the olive oil and the thyme. Position a rack 6 inches from the broiler and heat the broiler on high. Arrange the baguette slices on a baking sheet. Brush both sides with some of the thyme oil and sprinkle lightly with salt. Toast under the broiler, flipping once, until golden brown on one side and lightly toasted on the other, about 5 minutes total.
Meanwhile, in a medium (6-quart) Dutch oven, heat the remaining 2 Tbs. olive oil and 1 Tbs. of the butter over medium heat. Add the bell peppers, raise the heat to medium high, and cook, stirring occasionally, until browned in spots and somewhat softened, 6 to 8 minutes. Add the garlic and chile and cook briefly, stirring, until fragrant and well combined. Add the sherry mixture, stir, and bring to a simmer. Add the mussels, cover the pot, and cook until the mussels have opened, 3 to 4 minutes. Remove from the heat, toss in all but a few sprigs of the watercress, and stir gently to partially wilt it.
Using a slotted spoon, transfer the mussels and watercress to 4 wide, shallow serving bowls. Add the remaining 1 Tbs. butter to the broth and stir until melted. Ladle the broth over the mussels. Garnish with the remaining watercress sprigs and serve with the toasts on the side.
Penne alla Puttanesca
makes a complimentary side.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 106
, pp. 61
July 8, 2010