Recently I came across the new issue of the Runcible Spoon and I was reminded of two things. First, how much I like that zine. So much spirit and talent flows through those pages. Plus, how retro! A printed zine. Reminds me of the good old days. Second, I remembered that I had shared this recipe for mussels with the Runcible Spoon in their Spring issue. I reprinting the recipe here to share, but you should check out the beautiful illustration the oh so talented Maleka Gharib did for the recipe.
Reprinted from the Runcible Spoon:
Mussels Fra Diavlo
Seafood doesn’t have to be difficult to cook or hard on the wallet. Mussels are cheap, easy, and, since most mussels are cultivated in ocean-friendly farms, they are a sustainable choice. My favorite way to eat them is steamed with white wine, tomatoes, herbs, and big slice of garlic bread for dipping.
Serves 2 for dinner (3 to 4 as an appetizer)
2 pounds of mussels
3 tablespoons olive oil
2 tablespoon of butter
¼ cup diced shallots (about two shallots)
3 garlic cloves, minced
2 tablespoons capers
1 cup dry white wine (a good one)
3 large tomatoes, chopped (if tomatoes are out of season: substitute one 28 ounce can of whole tomatoes, drained and chopped)
2 teaspoons red pepper flakes (more to taste)
A handful of chopped basil
1. Clean mussels and make sure to discard any mussels that are not tightly closed. (No exceptions).
2. Over medium heat, add olive oil. Then, after the olive oil heats up add the shallots, capers, and one tablespoon of butter. Cook until the shallots are opaque, and then add the garlic. Lightly brown garlic, but be careful not to burn.
3. Add wine. Simmer for a few minutes.
4. Add mussels, then the tomatoes and red pepper flakes. Cook mussels until they open (about five to six minutes). Remove mussels with a hand strainer. Place in a big beautiful serving bowl.
5. Add last tablespoon of butter and basil, and simmer on low heat for about 8 minutes. Pour sauce over mussels.
6. Serve with toasted garlic bread points.