When the Farmer's Hand You Mussels...

The Market Inspiration
I went to the Farmer's Market looking to try something a little different, so when the seafood sellers suggested mussels in a tomato-basil broth, it sounded like a great idea to me. I read up on how to clean and prepare mussels and decided to try the mussel-tomato-basil combination with a traditional pairing, risotto. I made an herb risotto to go with the tomato-basil broth and mussels, with the herbs providing a lightness of flavor and the risotto a warm richness. Note: Once the mussels have been soaked, this is a quick cooking dish, so make sure you have all of the ingredients prepared before you begin.

The Recipe (Serves 2)

The Risotto
3 Tbsp. Butter
1 tsp. Pepper
1/2 tsp. Salt
2 Tbsp. Fines Herbs
2 Shallots diced
1 cup Arborio Rice
2 cups low sodium Chicken Broth
1 cup Cherry Tomatoes, cut in half
1 cup Diced, Roasted Fennel
1/2 cup Asiago Cheese, Grated

Gently simmer the chicken broth over medium high heat.

In a separate pan over medium heat, melt the butter and add the seasoning. Add the shallots and cook until they begin to brown slightly. Add the rice. Stirring constantly, begin to add the simmered broth about 1/2 cup at a time, making sure all of the broth is absorbed before adding more. Once all of the broth has been incorporated, taste to see if the rice has cooked. You may need to add additional broth or water if it is not yet done. Once the rice is cooked to taste, add in the tomatoes, fennel, and cheese.

The Mussels
1 pound Mussels Scrubbed, beards removed, and soaked in ice water in the refrigerator for about 2 hours. (This allows the mussels to expel any sand that may be left in them.)
2 Tbsp. Olive Oil
2 Tbsp. Dried Basil
1 tsp. Pepper
1/2 tsp. Salt
1/4 tsp. Red Chipotle Pepper
1 can diced Tomatoes
1 cup Beef or Chicken Broth

Add the olive oil and seasoning to a skillet over medium high heat. When the oil is hot add the tomatoes, then the broth. Simmer for about 10 minutes to allow the liquid to reduce slightly. Add the mussels. Cover and allow the mussels to steam open, about 5 minutes. Discard any mussels that do not open up.

The Pairing
As you are enjoying the mussels, your thoughts may turn to the sea from whence they come, so a high seas adventure wouldn't go amiss with your dinner. 1940's The Sea Hawk stars the king of swashbucklers, Errol Flynn, as an English privateer during the reign of Queen Elizabeth I. Adventure, sea battles, sword fights, and romance, as sure a recipe for a fun night as can be. -Z