Mussels are a delicious and nutritious seafood option that's easy to prepare and perfect for a quick weeknight dinner. In this recipe, the mussels are cooked in a spicy broth made with celery, chili, and other aromatic ingredients. This dish is full of flavor and can be served with crusty bread for soaking up the delicious broth.
Ingredients:
- 2 lb. mussels, cleaned and debearded
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- ½ tsp. red pepper flakes
- 1 celery stalk, chopped
- 1 red bell pepper, chopped
- 1 cup chicken broth
- ¼ cup dry white wine
- Salt and crushed black pepper to taste
- 2 tbsp. fresh parsley, chopped
- Lemon wedges for serving
Instructions: -
- In the stockpot, heat one tbsp olive oil over medium-high heat. Add the minced garlic with red pepper flakes, and sauté for about 30 seconds until fragrant. Add the chopped celery and red bell pepper to the pot and sauté for about 5 minutes, until they are softened.
- Pour the chicken broth and white wine, and sprinkle with salt and crushed black pepper to taste. Bring the broth to a simmer. Add the mussels; cover the stockpot, and cook for 5-7 minutes, shaking the pot occasionally until the mussels have opened.
- Discard any mussels that have not opened.
