Tomato Chutney Mussels

03cChutneyMusslesClosebfLOOne of my favorite meals ever, and wicked simple to toss together, because I use frozen mussels from my grocer rather than fresh from the fish monger, is made even better when I added a bit of my new favorite condiment, tomato chutney, to the combination of onion, garlic, white wine, and veggie juice.

A warm, crusty loaf of garlic bread to soak up all those tasty juices is all you’ll need to complete the meal. Well… that and a large bowl for the mussel shells.

•2 lb mussels
•1 cup onion, diced
•3 cloves garlic, minced
•2 tbsp olive oil
•1/4 cup tomato chutney
•1 cup white wine
•1/2 cup veggie juice
•1/2 tsp dried thyme
•1 tsp sea salt

02bAddMusselsbfLOIf using fresh mussels, scrub and remove beards, then set aside in a large bowl of water. If using frozen, hang on a minute.

Warm the oil in a large pot or pan over medium high heat, then add the onion and garlic and sauté for five or ten minutes, until the onion is tender and the garlic a bit browned.

Add the chutney, wine, veggie juice and seasonings and bring to a boil.

Add the mussels (if using frozen, open the packet and tip into the pan), reduce heat, cover, and simmer for five minutes,03bChutneyMusselsbfLO until the mussels have opened. Discard any mussels that haven’t opened.

Serve in a large bowl with the juices and a fair amount of that crusty garlic bread.

My definition of comfort food.


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