I made up a recipe based on things that I’ve had with mussels before – tomatoes and onions, mostly – and added some spice.
Ingredients (serves 2)
1 tablespoon olive oil
1/2 sweet onion, sliced
1 clove of garlic, finely chopped
2 carrots, peeled and chopped
1 cup of water
1/4 cup soy sauce
about 10 ounces of canned tomatoes (including juices)
1/2 teaspoon honey
2 pounds live mussels
parsley, salt and pepper, to taste
bread, for sopping up the juice
1. Heat the oil in a large pan over high heat. Saute the onions and garlic for 2 – 3 minutes, then add the carrots and saute for another 2 minutes.
2. Add the water and soy sauce and cook until the liquid is reduced by half. Add the tomatoes (plus juices) and let boil, stirring. Mix in the honey, and some salt and pepper. Reduce heat and simmer for 3-4 minutes, uncovered.
4. Add the mussels to the broth and simmer, covered, for about 6 minutes. You’ll need to shake the pan often so that all the mussels are cooked evenly. Add the parsley and more salt and pepper, to taste. Serve with bread to sop up the broth. Don’t eat the mussels that didn’t open during cooking!