Photo: Nigel Cox
Marc Murphy, chef-owner of the seaside inspired Ditch Plains in New York City shares his fresh take on steamed mussels.
Makes 4 servings
DirectionsTotal time: 30 minutes (mussels), 1¼ hours (ratatouille)
Mussels: Heat oil in a 6- to 8-quart pot over medium-high heat. Add shallots and garlic and cook, stirring often, until lightly browned, about 4 minutes. Add mussels and white wine and cover. When steam starts to appear, cook until mussels open, about 5 minutes more. Add parsley and butter. Add salt and pepper, plus more to taste. Cook uncovered 3 minutes more and serve with crusty bread.
Ratatouille: Heat olive oil in a large skillet over medium heat. Add diced red onion and chopped garlic and cook, stirring often, until softened, about 3 minutes. Add red bell pepper and eggplant and cook, stirring occasionally, about 5 minutes. Add zucchini and yellow squash, season with kosher salt, and cook until tender, about 5 minutes. Add crushed tomatoes, fresh thyme, and bay leaf. Reduce heat to medium-low and cook 12 minutes. Season to taste with salt and pepper and set aside.
Add reserved ratatouille to mussels with parsley and butter.
Next: 5 variations on fresh-steamed mussels
From the June 2012 issue of O, The Oprah Magazine
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