Italian Mussel Stew

I didn't sneeze on it, that's a fresh herb sauce on top

I didn’t sneeze on it, that’s a fresh herb sauce on top

Most horrifying discovery of my weekend?

Cockroaches can eat through plastic.

To my chagrin, the hideous beasts have been chewing tiny, perfect circles in my emergency flour stash.

the fresh basil will make your kitchen smell incredible

the fresh basil will make your kitchen smell incredible

Once I trace the infestation to its source, I shall be sending the King of the Roaches a bill for those two expensive bags of coconut flour.

Anyways, none of this has anything to do with this delicious stew, it’s roach-free and very tasty. Promise.

Italian Mussel Stew (serves 3-4)

*slightly adapted from Alive magazine

  • 4 tbsps olive oil
  • 1/4 cup basil
  • 1/4 cup parsley
  • the juice of 1/2 lemon
  • 1 lb mussels (I used half shell, whole are fine)
  • 1 1/4 cup chicken broth
  • 1/4 cup white wine vinegar
  • 1/2 white onion, finely chopped
  • 2 garlic cloves, minced
  • 1 14-oz can diced tomatoes, drained
  • 15 oz can white northern beans (or kidney beans)
  • 2 tsps dried oregano
  • 1/4 tsp red chili flakes
  • 1/2 tsp black pepper
  1. Blend together 3 tbsps of olive oil, the basil, parsley and the lemon juice ’til smooth to make a herb sauce. Set aside.
  2. Add the broth, vinegar and mussels to a large saucepan. Bring to a boil then remove from heat and pour into a large bowl. Pick out the mussels and gently prise from the shell, discarding the empty shells.
  3. Add a tbsp of oil to the pan, followed by the onion and garlic. Gently fry for 5 minutes until the onion colours.
  4. Pour in the reserved broth followed by the tomatoes, beans, chili flakes, oregano and pepper. Bring to a simmer and heat for 10 minutes.
  5. Stir in the mussels and heat through.
  6. Divide among serving bowls and top with a generous tbsp of herb sauce.

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