Mussels with Olives

Ingredients

  • 24 mussels, scrubbed, debearded
  • 1/3 cup dry white wine
  • 1 bay leaf
  • 2 small onion (about 3 oz), minced
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 (12 oz) canned diced tomatoes
  • 1/3 cup black olives, minced
  • 2 salted anchovy fillets
  • 2 tablespoons finely minced chives
  • Salt, as needed
  • Ground black pepper, as needed
  • 1/4 cup finely grated Manchego cheese

Directions

  1. In a heavy-bottomed saucepan, combine the mussels, wine, and bay leaf and bring to a boil. Cover tightly and cook over high heat until the mussels open, 3 to 5 minutes. Discard any mussels that do not open.
  2. Remove the mussels from the shells and reserve. Strain the cooking liquid and set aside. Separate the mussel shells and keep one half of the shells, discarding the rest.
  3. In a separate pan, sauté the onions and garlic in the olive oil until translucent, 1 to 2 minutes. Add the tomatoes, olives, and anchovies and continue to sauté gently until tender, 2 to 3 minutes.
  4. Add the mussel cooking liquid and reduce over medium-high heat until almost fully evaporated, 5 to 10 minutes.
  5. Once the liquid has almost fully evaporated, take the skillet off the heat, add the mussels and chives, and adjust seasoning with salt and pepper.
  6. Place the mussels back into the reserved half-shells and sprinkle with the cheese. Serve immediately.

CIA FOODIES

Mussels with Olives

Mussels with Olives

Ingredients

  • 24 mussels, scrubbed, debearded
  • 1/3 cup dry white wine
  • 1 bay leaf
  • 2 small onion (about 3 oz), minced
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 (12 oz) canned diced tomatoes
  • 1/3 cup black olives, minced
  • 2 salted anchovy fillets
  • 2 tablespoons finely minced chives
  • Salt, as needed
  • Ground black pepper, as needed
  • 1/4 cup finely grated Manchego cheese

Directions

  1. In a heavy-bottomed saucepan, combine the mussels, wine, and bay leaf and bring to a boil. Cover tightly and cook over high heat until the mussels open, 3 to 5 minutes. Discard any mussels that do not open.
  2. Remove the mussels from the shells and reserve. Strain the cooking liquid and set aside. Separate the mussel shells and keep one half of the shells, discarding the rest.
  3. In a separate pan, sauté the onions and garlic in the olive oil until translucent, 1 to 2 minutes. Add the tomatoes, olives, and anchovies and continue to sauté gently until tender, 2 to 3 minutes.
  4. Add the mussel cooking liquid and reduce over medium-high heat until almost fully evaporated, 5 to 10 minutes.
  5. Once the liquid has almost fully evaporated, take the skillet off the heat, add the mussels and chives, and adjust seasoning with salt and pepper.
  6. Place the mussels back into the reserved half-shells and sprinkle with the cheese. Serve immediately.

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