Mussels Red with Gorgonzola
Mussels in a velvety red sauce infused with gorgonzola - where French technique meets Italian soul in one cozy bowl.
Servings: 3
Calories: 776kcal
Ingredients
- 3 lbs fresh mussels cleaned and debearded
- 4 cloves garlic minced
- 1 small sweet onion chopped
- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 ounces Pernod or Sambucca (or similar anise liqueur)
- 1 cup white or red wine
- 28 ounces crushed tomato
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium lemon juiced
- 4 ounces gorgonzola cheese crumbled
- Fresh basil leaves for garnish
- Crusty bread for serving
Instructions
- Before cooking mussels, scrub the shells under cold running water and remove any "beards" (the fibrous threads) by pulling them toward the shell's hinge. Discard any mussels that are already open and don't close when tapped, or those with cracked shells.
- In a large pan with lid, sauté garlic and onions in butter and olive oil over medium heat until softened. Add the liquor and keep cooking until it is reduced and thickened.
- Add wine and let it also reduce until the smell of liquor has reduced and the liquid has thickened.
- Add tomatoes, salt, pepper, lemon juice, and cheese and stir well. Cook the sauce until the cheese has melted and the tomatoes have softened. Add mussels, cover, and steam for 4-5 minutes or until they open.
- Check the sauce for salt and pepper and adjust if needed.
- Serve hot with crusty bread
Nutrition
Calories: 776kcal | Carbohydrates: 44g | Protein: 42g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 2355mg | Potassium: 1875mg | Fiber: 7g | Sugar: 19g | Vitamin A: 1705IU | Vitamin C: 68mg | Calcium: 402mg | Iron: 14mg