Do mussels sort of freak you out? They definitely did for me, at first. But now that I know what I am doing, they have become my best friend. Our meat team cleans them for you, so all you have to do is rinse ‘em, toss ‘em in a bath of this amazingly spicy broth with cherry tomato halves and crispy bacon, and let ‘em steam until they pop open. You’ll have a first-class dinner ready in 20 minutes. Oh, and don’t forget to sop up the broth with crusty bread. It’s a requirement.
20 Minute Meals:
Spicy Mussels with Pancetta & Tomatoes
Recipe adapted from Food 52
1 Tbsp. butter
1 shallot, minced
2 garlic cloves, minced
2 oz. thick-sliced pancetta or bacon, chopped
½ tsp. crushed red pepper flakes
½ cup red wine
2 lbs. fresh mussels, cleaned
1 pint cherry tomatoes, halved
Crusty whole grain bread, for serving (or gluten free bread to make gluten free)
- Heat butter in a Dutch oven or large pot over medium heat. Add shallot, garlic and pancetta and cook, stirring occasionally, until shallot is tender and pancetta has rendered, about 5 minutes.
- Add red pepper flakes, wine and mussels; cover and bring to a boil, then reduce to a simmer and cook until the mussels have opened, 8-10 minutes (discard those that do not open). Serve with bread, if desired.
Serves: 4 *Per Serving: Calories 330, Total Fat 14g (Saturated 3g, Trans 0g), Cholesterol 70mg, Sodium 740mg, Total Carbohydrate 14g (Dietary Fiber 1g, Sugars 2g), Protein 30g, Vitamin A 25%, Vitamin C 50%, Calcium 8%, Iron 50%
Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of Wisconsin.