scrumptious mussels. (gluten free & dairy free).
I love mussels and for some reason in the past I thought they were too difficult to make at home. Well, I was wrong—it was so easy, quick and tasted just as good as in a restaurant…no joke. These always remind me of summer and with the weather getting warmer these are a great alternative to meat dishes for protein—especially for your #meatless mondays!
- 1 pound mussels
- 1 tbsp olive oil
- 1 clove garlic
- 1/4 cup apple cider vinegar
- 1 cup of water
- 1 jar of tomatoes/ chopped tomatoes
- chopped basil leaves
Put the oil and garlic in deep saucepan and sautee until garlic browns. Add mussels to pot so that they cover the pan (and aren’t on top of each other). Add vinegar and water and let steam for about 5 minutes. You want to mussels to open and then cook for a bit longer after opening so they cook all the way. Add the tomatoes and basil and let simmer for 5 minutes.
Serve in a bowl with extra sauce to dunk some bread in (gluten free Against the Grain is my favorite). Have a side of kale to add some greens and even mix in with the sauce.