Categories
All Posts Recipes

Bobby Flay’s Steamed Mussels in Spicy Tomato Broth with White Wine

Want to feel fancy this Valentine’s Day without the hours of prep? Take a stab at chef-in-residence Bobby Flay’s steamed mussels. With just a few extra ingredients you probably have on hand (shallots, lemons, fresh herbs, pre-made tomato sauce, and white wine), plus his favorite easy-to-find fresh mussels, you can have an elegant dinner in just a few minutes. Seriously, it’s that fast.

Watch now to learn how to prep his date night dish—and learn how to count down from 10 in Italian from Bobby himself!

Get your groceries delivered with Misfits Market. Sign up now!

And get the full recipe:

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bobby Flay’s Steamed Mussels in Spicy Tomato Broth with White Wine

  • Author: Misfits Market

Ingredients

Scale

Instructions

  1. Heat the oil in a large stockpot over medium heat. Add the shallots and sweat until soft but no color is achieved, about 3 minutes. Add the crushed garlic and cook for 30 seconds, season salt and pepper. Stir in the tomato sauce and anchovies and cook for 2 minutes.
  2. Add the mussels, white wine, crushed red pepper, lemon, and butter, stir once gently, cover with a tight fitting lid and bring to a boil. Reduce the heat to a simmer and cook just until the mussels open, about 4 minutes.
  3. Discard any mussels that do not open. Stir in the parsley and basil. Transfer the mussels and broth to a large bowl. Serve immediately with warm crusty bread or toasts.

Try seafood delivery with Misfits Market

Comments (2)

Thank you for this feedback, Kimberly! We’re sure you’re going to really enjoy giving this recipe a try. We can’t wait to hear how it turns out! ????????

Comments are closed.