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Rich and spicy mussels. Date night food at its best.
Clean your mussels and set them aside.
Heat butter and olive oil in a large pan over medium-high heat until melted. Add shallots and cook until translucent (about three to four minutes).
Add salt, black pepper, red pepper flakes, stock, white wine and tomato puree (or tomato sauce). Reduce heat to medium and bring to a simmer. Cook at a simmer for 8-10 minutes.
Add mussels, cover the pan and cook for 3-5 minutes. Mussels are done when all of the shells have steamed open.
Pour cream and Parmesan cheese over top and toss the shells around in the sauce to coat. Discard any shells that didn’t open. Pour the shells and sauce into a large bowl, garnish with parsley and serve with crusty bread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!