Mussels in Spicy Broth Recipe by Laura Vitale [Food Challenge: DAY 335]

I’m trying a new recipe of Laura in the Kitchen every day and then share all of those experiments with everyone here on YouTube and all the other social media accounts (links below). In addition, all of my metric system friends can find converted measurements of every single recipe I tried (check the recipe down below 😉).

P.S. if you want to have a sneak peek at the recipes of Laura in the Kitchen cookbook, then don’t forget to visit my other social media accounts, as I’m sharing at least one recipe-trying every week!

BECOME MY PATRON and help me continue my food adventure!
SUBSCRIBE not to miss my new videos!

Facebook:
Google+:
Instagram:
Pinterest:

*****************************************
My last video:
dex=42&t=0s
How to clean mussels (Linguine with Clams & White Wine Sauce Recipe):
Other fish/sea-food recipes:
Laura’s original recipe:

*****************************************
RECIPE
DAY 335 – Mussels in Spicy Broth (Episode 260)

Serves 4

Ingredients:

2lbs (1 kg) Mussels [cleaned, scrubbed and de-bearded]
4 Cloves of Garlic [sliced]
1 Large Tomato [chopped into large pieces]
*1 cup (240 ml) White Wine
3 Tbsp (40 g) Olive Oil
2 Tbsp (6 g) Fresh Parsley [chopped]
A Pinch of Hot Pepper Flakes
Salt & Pepper (to taste)

* can be substituted with water, clam juice or be completely omitted

About cleaning the mussels:
Let the mussels rest in a big bowl on ice in the fridge until you’re ready to cook them. Once ready, place them in a large bowl and cover with cold water. It is important to soak them in cold water in a dark place (you can place a cloth on top or a plate to cover). This process will help them “spit” out their sand. After 15 minutes of soaking, rince the mussels and scrub them very, very well under cold running water with a stiff brush. Then cover them again with cold water and let them sit for 15 more minutes. Rinse and drain before proceeding to cook.

Process:

1) Preheat the oil in a large pot over medium high heat, add the garlic, tomato, parsley and hot pepper flakes and cook for 2 minutes.

2) Add the wine and let it reduce by about a half, for 3 minutes, season with salt and pepper.

3) Add the mussels, cover with a lid, reduce the heat to medium, and cook for 5 minutes or until the mussels open up. Serve with some charred Italian bread.

Recipe by: Laura Vitale
Edited by: Ruta