Mussels with White Beans & Tomatoes

Cooking mussels may seem intimidating, but this recipe is quick and easy. The white beans to turn this classic mussels-in-white-wine-sauce dish into a heartier weeknight meal. Serve with whole-grain crusty bread to sop up the flavorful broth. I found this recipe in Eating Well and it was a big hit in our house.

Ingredients

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 4 cups grape tomatoes, halved ( I forgot to half them initially, so had to go back to the pot and do them one at a time. It is very important for the taste to do this.)
  • 1 medium shallot, sliced
  • 3 cloves garlic, thinly sliced ( I used four or five as I always say, garlic is yummy and so good for you! No vampires in this house)
  • 1 teaspoon chopped fresh thyme, plus more for garnish
  • ¼ teaspoon crushed red pepper
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
  • ½ cup dry white wine
  • Lemon wedges for serving

Directions

  • Heat oil in a large pot over medium-high heat. Add tomatoes and shallot; cook, stirring occasionally, until the tomatoes start to release their liquid, 1 to 2 minutes. Stir in garlic, thyme and crushed red pepper; cook until fragrant, about 1 minute. Add beans and stir to combine. Place mussels on top and pour in wine. Cover and cook until the mussels open (discard any unopened mussels), 5 to 6 minutes. Serve with lemon wedges and garnish with more thyme, if desired. How easy it that and it was delicious!

Tip: To clean mussels, rinse well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.

We served it with a lovely Pinot Noir.

Mussels with White Beans & Tomatoes

Summer Greek Salad

Greek salad

Wondering around in my favorite grocery store and thinking, “What’s for dinner”, Greek salad came to mind.  So on my iPhone, I looked up ingredients and as I was walking by beautiful ripe avocados, thought they are good on just about anything.  So here you have America’s Test Kitchen Greek Salad with avocado added.  Luckily I had grilled some peppers a week ago, put them in oil and saved what I did not use, so that saved a step.  I used two kinds of olives, instead of just kalamata olives.  We opened a nice bottle of Pinot Noir from Oregon.  Oh my gosh, the bottle is empty.  I think we liked it!

I served this with some simple barbecued Chicken chunks with a rub from Central Market!  Simple and quiet Friday night with a good book.

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Greek Salad

WHY THIS RECIPE WORKS

“Most versions of Greek salad consist of iceberg lettuce, chunks of green pepper, and a few pale wedges of tomato, sparsely dotted with cubes of feta and garnished with one forlorn olive of questionable heritage. For our Greek salad, we aimed a little higher: We wanted a salad with crisp ingredients and bold flavors, highlighted by briny olives and tangy feta, all blended together with a bright-tasting dressing infused with fresh herbs. For a dressing with balanced flavor, we used a combination of lemon juice and red wine vinegar and added fresh oregano, olive oil, and a small amount of garlic. We poured the dressing over fresh vegetables, including Romaine lettuce, tomatoes, onions, and cucumbers, as well as other ingredients, including fresh mint and parsley, roasted peppers, and a generous sprinkling of feta cheese and olives.”

By America’s Test Kitchen

INGREDIENTS

VINAIGRETTE

3 tablespoons red wine vinegar
1 ½ teaspoons lemon juice from 1 lemon
2 teaspoons minced fresh oregano leaves
½ teaspoon table salt
teaspoon ground black pepper
1 medium clove garlic, pressed through garlic press or minced (about 1 teaspoon)
6 tablespoons olive oil

SALAD

½ medium red onion, sliced thin (about 3/4 cup)
1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/8-inch-thick slices (about 2 cups)
2 hearts romaine lettuce, washed, dried thoroughly, and torn into 1 1/2-inch-pieces (about 8 cups)
2 large vine-ripened tomatoes (10 ounces total), each tomato cored, seeded, and cut into 12 wedges
¼ cup loosely packed torn fresh parsley leaves
¼ cup loosely packed torn fresh mint leaves
6 ounces jarred roasted red bell pepper, cut into 1/2 by 2-inch strips (about 1 cup)
20 large kalamata olives, each olive pitted and quartered lengthwise
5 ounces feta cheese, crumbled (1 cup)

NSTRUCTIONS

SERVES 6 TO 8 ( We will be eating this for few days)

Marinating the onion and cucumber in the vinaigrette tones down the onion’s harshness and flavors the cucumber. For efficiency, prepare the other salad ingredients while the onion and cucumber marinate. Use a salad spinner to dry the lettuce thoroughly after washing; any water left clinging to the leaves will dilute the dressing.

 

1. Whisk vinaigrette ingredients in large bowl until combined. Add onion and cucumber and toss; let stand to blend flavors, about 20 minutes.

2. Add romaine, tomatoes, parsley, mint, and peppers to bowl with onions and cucumbers; toss to coat with dressing.

3. Transfer salad to wide, shallow serving bowl or platter; sprinkle olives and feta over salad. Serve immediately.

Per Serving:

Cal 180; Fat 14 g; Sat fat 3.5 g; Chol 10 mg; Carb 8 g; Protein 5 g; Fiber 2 g; Sodium 600 mg

Summer Greek Salad