Mussels in Red Wine
I love mussels and really should cook them at home more. They’re fast, economical and good for you. What’s not to like? Also, contrary to popular belief, you most certainly can serve red wine with fish. This dish is a perfect example. We were pleasantly surprised when we realized that Tempranillo was the wine we liked best here. Serve this with a loaf of crusty bread to soak up the sauce and you’ve got yourself some good eating.
Wine Pairing Suggestion: Big Fire Tempranillo
- 2 pounds mussels cleaned and de-bearded if necessary
- ¼ cup olive oil
- ½ of a large red onion chopped
- 4 garlic cloves minced
- 2 cups red wine
- 1 teaspoon tomato paste
- ½ - 1 teaspoon Aleppo pepper crushed red pepper flakes, which are somewhat hotter
- ½ teaspoon dried oregano
Heat the olive oil in a large sauté pan over medium heat. Add the onions and garlic and sauté until golden. Add the wine, tomato paste, Aleppo pepper and oregano and stir to incorporate. Add the mussels, cover and cook just until they open. Shake the pan a couple of times. This should only take 3 – 5 minutes. Serve right away.