Saturday, April 5, 2014

Quickie Mussel Stew

Do you shop at Aldi? If not, drop everything and run there now. Questionable to some, but an opportunity for me, they sell frozen mussels for $2.99 with three different flavors--one with natural juices, another with white wine and garlic sauce, and another with a tomato sauce. 

Today, after a small breakfast, I got hungry rather quickly and the time came to finally use the last box of frozen mussels in my freezer. I'd been wanting to make a mussel stew for a few days so I got down to business. It came together in about 15 minutes and was super yummy!

Quickie Mussel Stew
Serves 2

1 14 oz box frozen mussels in their natural juices
1 14 oz can chopped tomatoes with juices
1/2 t red pepper flakes
1 t dried italian seasoning
1 t minced garlic
4 cups baby spinach leaves
1/2 t dried shallots
1/4 cup red cooking wine
1 T chili-infused olive oil
dash salt and pepper

~ Heat olive oil in a large pan on medium heat. Add garlic, red pepper flakes, italian seasoning, dried shallots, and give a few stirs. 

~Add in the tomatoes and spinach, stirring to coat with the oil and seasonings. Add wine, salt and pepper, stir, then add mussels.

~Turn the heat to high and cook for 5 minutes, stirring occasionally. Cover, then reduce heat to low, and cook 5 more minutes. Remove lid, stir, and cook 2 minutes. 

~Divide immediately between 2 shallow bowls. If desired, serve with crusty bread. We didn't have any bread, as we are on Atkins, but I am sure it would be great with this stew! 

No comments:

Post a Comment