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Mussels with Chard & Tomato in White Wine Broth

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  • Author: Sydney Isaacs
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Description

Steamed mussels in a garlicky white wine broth with Swiss chard and cherry tomatoes. Served with warm baguette fresh from the boulangerie and a chilled glass of Muscadet, these “moules avec blette et tomate” are a delicious French-inspired dish for the start of summer.


Ingredients

Scale
  • 1 kg (or 2 lbs) mussels, cleaned and debearded
  • 15 g (or 1 tbsp) butter
  • Olive oil
  • 1 shallot
  • 2 cloves of garlic
  • A large handful of Swiss chard, torn into medium-sized pieces
  • Cherry tomatoes (any fresh tomato will do), as many as you wish
  • ~200 ml (or 1 cup) of dry white wine
  • Fresh baguette, for serving

Instructions

  1. Sautée the chopped shallot in the butter in a large pot over medium. Let it cook for a few minutes until tender.
  2. Stir in the two gloves of minced garlic, adding a drizzle of olive oil as well, letting it cook for just a minute or before it starts to brown.
  3. Mix in the the chopped swiss chard and cherry tomatoes to the pot with a little dash of salt. Add a drizzle of more olive oil if needed.
  4. Add the mussels and pour in the white wine. Cover the pot and allow the mussels to steam. You’ll know they’re done when they are all open, maybe about 5 minutes.
  5. Give everything a good stir to coat the mussels in the broth before transferring to a large serving bowl and garnish with fresh parsley and some lemon zest.
  6. Serve alongside fresh baguette and a chilled glass of white wine like Muscadet.

Notes

This recipe can be a blank canvas for using a variety of seasonal produce. If you have corn, tomatoes, leeks, or other ingredients you want to make use of you can experiment with different combinations. Hard to go wrong!

I often eye-ball the quantities here, making it an even easier recipe as you don’t have to worry about measurements. Once you get a feel for making steamed mussels the first few times you’ll be able to sense how much of each ingredient you want to use.