Mussels’ night

Nothing gets the family around the table faster than mussels; I have created an easy, flavoursome, and varieties to add to the mussels. Brimming with bright red colour and punchy flavours, this homecooked mussels in red wine sauce had impress my family, aunt and cousin with family whom visited us. I know it will a great plate for Chinese New Year dinner with a twist and it can be for Valentine’s Day for your loved one.

Google: “Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.”

“Mussels are an excellent source of vitamins, including A, B2 and B12. These vitamins are essential for skin, building red blood cells, brain function, energy levels and maintaining a healthy immune system, which is especially important over the winter months. Mussels offer a mild, briny taste with a hint of sweetness. The key to unlocking their deliciousness lies in how they are prepared. Mussels can take on various flavours depending on the cooking method and the ingredients they are paired with.”

“Cherry tomatoes range in size from a thumb tip up to the size of a golf ball, and can range from spherical to slightly oblong in shape. Cherry tomatoes are rich in antioxidants, which may help protect against cancer, heart disease, and skin damage. But you may want to avoid cherry tomatoes if you have acid reflux or certain allergies.”

Bring a little gourmet: mussels to your Chinese New Year dinner or Valentine’s Day. Let’s experience the difference, creating a well-balance plate that will be prosperity, good health and fortune. My mussels are flavourful, an ideal meal for a warm Summer Chinese New Year evening or a dish for your loved one on Valentine’s Day and it’s indulgent delicious!!!

Ingredients

1 kg mussels, debearded and cleaned
300 g cherry tomatoes, halved
1 small onion, finely chopped
2-4 bay leaves (OPT)
2 Tbs minced garlic
2 c red wine Cabernet Sauvignon or dry wine
1 c water, plus 4 Tbs orange juice (OPT)
1/8 c balsamic vinegar
4-6 Tbs tomato paste
4 Tbs chili sauce (OPT)
2 Tbs proactive spread or butter
2 Tbs oil
salt
black pepper
water, for steaming mussels

Method

Place a deep saucepan on medium high heat, add enough water and a pinch of salt to steam the mussels. Steam the mussels for about 5-7 minutes, by this time the mussels should open up. I do it four batches, not to overcrowd the mussels to allow mussels space to open up. Transfer the open mussels into deep plate; arrange it standing up. Cover with foil and set aside.

Meantime, in another saucepan heat 2 Tbs oil on medium heat. When oil is hot, add in garlic and onion. Cook stirring until garlic and onion softened and lightly browned about 2 minutes. Add in cherry tomatoes, lightly press with a potato masher, add paste, chili sauce if use, season lightly with salt and black pepper and cook for about 1-2 minutes.

Now add in red wine and balsamic vinegar, turn up heat a little cook for about 5-9 minutes until it had reduced about 1/2 c remaining. Then pour in water; if use orange juice add in and let it reduce by half. Finish sauce by whisking 2 Tbs proactive spread. Taste and season with salt and pepper. Pour hot sauce over the mussels in the deep plate, making sure the sauce is on all the mussels as much as possible. Serve with rice and side dishes or garlic bread. Enjoy!!!

Note: Removed the mussels that do not open into a baking pan. Fill the baking pan with a film of water. Preheat the oven 200 degrees C. Once oven is hot, place the unopened mussels in baking pan into the hot oven, cook it for 20 -25 minutes until the mussels open. If it still not open, discard it.

https://helenscchin.com/2024/01/23/cabernet-sauvignon-mussels/

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