Mussels with Olives

Name: Mussels with Olives
Yield: Yield: 8 Tapas-Size Portions
Ingredients: 1 bay leaf; 3 oz/90 mL dry white wine; 24 mussels, scrubbed, debearded; 2 tbsp/6 g finely cut chives; Salt, as needed; 2 oz/57 g minced black olives; 2 salted anchovy fillets; 1 oz/28 g extra-virgin olive oil; 12 oz/340 g canned tomatoes, chopped; 3 oz/85 g minced onions; 2 garlic cloves, minced; Ground black pepper, as needed; ¼ cup/21 g finely grated manchego cheese

Preparation info

Yield:
8
Tapas-Size Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

24 mussels, scrubbed, debearded
3 oz/90 mL dry white wine

Fish course
Pescatarian
Gluten-free
Street Food

Method

In a rondeau or similar pot, combine the mussels, wine, and bay leaf and bring to a boil. Cover tightly and cook over high heat until the mussels open, 3 to 5 minutes. Discard any mussels that do not open.
Remove the mussels from the shells and reserve. Strain the cooking liquid and set aside. Separate the mussel shells and keep one half of the shells, discardi