Mussels In White Wine With Tomatoes Breadcrumbs Recipes

Steps:

• Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside.
• Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Steps:

• In a large saute pan, melt the butter.
• Add the onions, salt, and pepper, and cook, stirring, for 4 minutes.
• Add the garlic and tomatoes, and cook, stirring, for 1 minute.
• Add the wine, parsley, and bring to a boil.
• Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
• Remove from the heat and discard any shells that do not open.
• Transfer to a large deep bowl and serve immediately. Make sure to have spoons available as this broth is good!
• Use your nice crusty french bread for dipping.

Steps:

• In a deep, heavy kettle large enough to hold the mussels, combine the onion, garlic, and 2 tablespoons of the olive oil.
• Cook over medium-low heat, stirring occasionally, until the onion is very soft.
• Add the tomatoes, wine, bay leaf, and salt and pepper to taste; cover, and cook until slightly thickened, about 10 minutes.
• While the sauce is cooking, heat the remaining 2 tablespoons olive oil in a small skillet.
• Add the breadcrumbs and cook, stirring, about 3 minutes, until golden; set aside.
• (This step may be done 1 day ahead. Store the breadcrumbs at room temperature.) Add the mussels to the tomato sauce, stirring with a wooden spoon to mix well.
• Raise the heat and cook about 10 minutes, removing the mussels to a large heated serving bowl with tongs or slotted spoon as they open.
• Any mussels that do not open after 10 minutes should be discarded.
• When all the mussels are cooked, stir the parsley into the sauce and pour over the mussels.
• Sprinkle with toasted breadcrumbs and serve immediately.