Photo by Heami Lee
Prep time: 15 minutes
Total time: 30 minutes
5 pounds|2 ¼ kilograms cleaned mussels
¼ cup|60 ml olive oil, plus more for serving
3 garlic cloves, thinly sliced
2 shallots, finely diced
1 long green pepper, diced
1 poblano pepper, diced
1 rib celery, diced
1 small green zucchini, diced
1 small yellow zucchini, diced
½ fennel bulb, diced
kosher salt and freshly ground black pepper, to taste
3 cups|500 grams cherry tomatoes, preferably on the vine
½ cup|125 ml chicken stock
¼ cup|60 ml white wine
1 cup flat leaf parsley leaves
- Place a steam basket in a large pot with a cup of water over high heat. Bring the water to a boil, then add the mussels to the steam basket. Cover and cook until the mussels open, about 2 minutes. Transfer the mussels immediately to an ice bath to cool down. Pick the mussels from the shell, discarding the shells.
- Heat the oil in a large skillet over medium-high. Add the garlic and shallot and cook until translucent and fragrant, about 2 minutes. Stir in the peppers, celery, zucchini, and fennel and season with salt and pepper. Cook for 2 minutes, or until soft. Add the tomatoes, chicken stock, and wine and cook until the tomatoes have burst and the vegetables are tender, about 5 minutes. Stir in the shucked mussels and cook until warmed through, about 2 minutes. Garnish with the parsley and drizzle with olive oil to serve.
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