Pan-Seared Mussels with Tomatoes, Chilies and Mint by Chef Andrea Reusing

Name: Pan-Seared Mussels with Tomatoes, Chilies and Mint by Chef Andrea Reusing
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Yield: 2 to4 as an appetizer
Ingredients: 4 Peeled Plum Tomatoes; 1/2 teaspoon salt; Ground black pepper to taste; 3 tablespoons extra virgin olive oil; 4 garlic cloves; 3 dried arbol chilies; 3 pounds small mussels; 1/4 cup dry white wine; 2 teaspoons fish sauce; 1 cup mint leaves

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Serves:

2 people

Prep Time:

20 minutes

Cook Time:

7 minutes

If you're on the hunt for an appetizer that will impress, look no further than these quick and easy pan-seared mussels. Chef Andrea Reusing created this appetizer pairing Tuttorosso whole tomatoes with fresh mint and fiery chilies. She suggests using the mussel shells to scoop up every last bit of the boldly flavorful broth!

Ingredients

Copy Ingredients

4 Tuttorosso® Peeled Plum Tomatoes, finely chopped (juice and remaining tomatoes reserved for another use)
1/2 teaspoon salt
Ground black pepper to taste
3 tablespoons extra virgin olive oil
4 garlic cloves, coarsely chopped
3 dried arbol chilies, broken into pieces if more heat is desired, otherwise, leave whole
3 pounds small mussels, 50 to 60, cleaned
1/4 cup dry white wine
2 teaspoons fish sauce
1 cup mint leaves, torn into small strips

Instructions

In a small bowl, season peeled plum tomatoes with salt, pepper and 1 tablespoon of the olive oil and let sit for at least 20 minutes or up to several hours.
Heat a large heavy pan (ideally one you can fit the mussels in one layer) over medium-high heat until it is just smoking hot. Add 1 tablespoon of oil and swirl to coat. Add the garlic and toss for 10-15 seconds until fragrant. Add the chilies and continue to cook until garlic is light golden brown and the chilies are toasted Add peeled plum tomatoes and cook 3-4 minutes until liquid is slightly reduced. Scrape the mixture into a bowl and reserve.
Return the pan to the range and heat over medium-high heat. Add remaining oil to the pan and then the mussels, tossing and searing the shells until most mussels are starting to open, about 2 minutes. Add the wine and fish sauce, toss and then add tomato mixture, continuing to cook. As soon as the mussels are open, remove from heat and toss in the mint. Serve immediately.

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Pan-Seared Mussels with Tomatoes, Chilies and Mint by Chef Andrea Reusing

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