Marc Murphy, chef-owner of the seaside inspired Ditch Plains in New York City shares his fresh take on steamed mussels.
Makes 4 servings
2 Tbsp. olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
4 pounds mussels, scrubbed and debearded
1 cup dry white wine
¼ cup chopped flat-leaf parsley
4 Tbsp. (½ stick) unsalted butter
1 tsp. kosher salt, plus more to taste
½ tsp. ground black pepper, plus more to taste
¼ cup olive oil
¾ cup diced red onion
2 cloves chopped garlic
½ cup diced red bell pepper
1½ cups diced eggplant
1 cup diced zucchini
1 cup diced yellow squash
½ tsp. kosher salt
1 (14.5-ounce) can crushed tomatoes
2 sprigs fresh thyme
1 bay leaf
Total 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.