The epitome of comfort food is a plate of fresh mussels that have been boiled in tomato sauce and served over spaghetti. To our good fortune, fresh mussels are not only easily available but also simple to prepare in today's world. One of the dishes that brings me the most solace is a large bowl of mussels accompanied by crusty bread. If you have never tried mussels before, they are similar to clams or oysters in that they have a saline flavor and a firm but creamy texture. If you have never had mussels, you should try them. In contrast to clams and oysters, though, I've never tried eating mussels raw and find that they taste best when cooked in a hearty sauce. Consider, for instance, this tomato sauce flavored with bacon and wine. This is one of those dishes that you might only imagine to order at a restaurant, but in reality, it's not that difficult to prepare in the comfort of your own home kitchen! Let's dig in and prepare some mussels. 
Where to Find the Best Mussels These days, one need not go far to find fresh mussels; however, one must ensure that the mussels they purchase are indeed fresh. Mussels that are fresh should still be alive, and their shells should be closed or, if they are only slightly open, they should close when you lightly tap them. You may always ask your fishmonger where exactly they come from and how long ago they were picked if you want to know more about them. The mussels should have a clean aroma, similar to that of the sea, and not the least bit fishy. How to Maintain the Mussels' Freshness and Clean Them After you have purchased the mussels, there is no need to worry about spoilage if they are stored on ice in the refrigerator for a day or two. In most cases, I make it a point to purchase mussels on the same day or the day before I intend to prepare them in the kitchen. To clean the mussels, all you need to do is take off the "beard," which is the only process involved. This is a very little, almost furry-looking portion that protrudes from the side of each mussel; it is how they attach themselves to rocks. It should not be consumed. (In the image that is shown above, you can see it protruding from the side of the mussel that is located to the right.) As you work your way through each mussel, simply rip this off whenever you come across it. It is possible that it is not on every single mussel, but you should still check for it. After the beards have been removed, give each mussel a quick rinsing in some cold water. If you want the mussels to be very clean, give them a light scrub while they are in the cold water. After that, they are prepared to start cooking! 
Putting together the tomato sauce. Because there is a lot going on in this robust tomato sauce, I would recommend using a jarred marinara sauce instead of starting with canned tomatoes, which would require a longer simmer time to break down. This would cut down on the total amount of time needed to prepare the sauce. If, on the other hand, you want to create a sauce from scratch, you should not hesitate to do so. Our standard tomato sauce ought to perform admirably in this application. You're only going to make it worse by adding to it! Putting some bacon in the pan at the beginning of making the sauce will get the fat to start melting. Then, after one minute of cooking, add the garlic, the red pepper flakes, some salt, and some pepper. Pour the marinara sauce into the pan after deglazing the pan with wine (you can also use stock made from vegetables or shellfish) to remove any bits that are stuck to the bottom of the pan. Bring the mixture for the marinara to a simmer, then continue to cook it for another 5 minutes over low heat. After the sauce has been brought to a simmer, add all of the mussels that have been cleaned, cover the pan, and allow the mussels steam for five minutes, or until they have all opened. After waiting for five minutes, any mussels that have not opened should be thrown away. 
Mussels in tomato sauce
Mussels in Tomato Sauce, which are prepared using only the highest quality ingredients, are an ideal savory beginning to a meal or appetizer. You may create the perfect elegant supper by serving the mussels with pasta, seafood, salad, and a glass of wine; alternatively, you can offer them as an appetizer at a party to amaze your guests who enjoy seafood. This recipe for Mussels in Tomato Sauce packs a ton of flavor from beginning to end with its layers of olive oil, unsalted butter, shallots, garlic, crushed red pepper, San Marzano tomatoes, dry white wine, kosher salt, mussels, flat-leaf parsley, lemon wedges, and French bread to sop up the delicious juices from the Mussels in Tomato Sauce. Ingredients for Mussels in Tomato Sauce and Their Components Extra-virgin olive oil– Choose olive oil that is of good quality. Examine where it all started. The label "Product of Italy" merely indicates that the olives were packaged in Italy; it does not necessarily imply that the olives were cultivated or pressed in Italy. 
In order to be classified as extra-virgin olive oil, the oil must be "cold" pressed at a temperature that is lower than 85 degrees Fahrenheit, meaning that it must be extracted without the use of heat or chemicals. On the label of a quality bottle of extra-virgin olive oil, you will see a sell-by date that is typically written one year after the oil was pressed. Butter that has not had any salt added to it is called unsalted butter. It is butter in its most unadulterated state. Unsalted butter also has a more crisp and clean flavor than its salted counterpart does. When compared to salted butter, unsalted butter has a taste that might be described as having a milder sweetness. Baking is where it shines the brightest. Shallots have a flavor that is far more delicate, milder, and less harsh than that of an onion. Onions are often used interchangeably with shallots. Leeks, scallions, shallots, and garlic are all members of the same family of plants known as the Allium genus, which also includes white, red, and yellow onions. They typically have a flavor that is on the verge of being sweet, sour, spicy, and astringent all at the same time. 
The addition of garlic to the mussels dish imparts a stunningly fragrant flavor. I strongly advise only using garlic cloves that have been freshly sliced. If you want the greatest flavor, you shouldn't use minced jarred garlic instead of fresh garlic. The flavor of the mussels is improved by the addition of crushed red pepper, which also gives them a bit of a charge. The generic name for all fiery red peppers is red pepper, and this name is commonly used. Cayenne pepper is one of the many varieties of red chilis that can be found in ground red pepper, but the term "ground red pepper" refers to the spice blend as a whole. San Marzano tomatoes — The real, genuine San Marzano tomatoes are never available in chopped, diced, or pureed form for purchase. In addition to this, the D.O.P. stamp should be present on the items in order to verify that they are from Italy. Only products sold in cartons or glass jars will yield the best results if you buy them. White dry wine - You should only use a wine that you would actually drink. Cooking wine should not be used. A wine with a high acidity, often called as "crisp" in the wine world, is what you want to use for this recipe for mussels. Prime examples are Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc, and Sémillon. The grains in kosher salt are larger and more numerous than those in table salt, giving kosher salt its distinctive texture. The coarser grains impart a more nuanced flavor to the meal than does table salt. 
When meals are prepared using kosher salt, rather than making them taste saltier, the flavor is enhanced. Iodine is not present in kosher salt. Mussels - Mussels should have the appearance of being wet and should smell like the salty ocean. They should also be clean and fresh. (You are going to want to avoid eating the mussels if they have an odor that isn't quite right or if they appear to be open already.) About forty-eight hours is the maximum amount of time that fresh mussels can be stored safely before they either need to be cooked or frozen. Fresh flat-leaf parsley - Including fresh parsley in the recipe for mussels not only helps offer an additional layer of taste to the dish as a whole, but it also contributes to the dish's enhanced vibrancy. When compared to the leaves, the stems of the parsley have a stronger flavor and perfume, and they can be utilized in the dish as long as they are diced up sufficiently. Lemon wedges are a great addition since they help to lighten the flavor of the mussels and work really well to counteract many of the salty qualities. Both the salt and the acid contribute a wonderful new dimension of flavor to the mussels, while also acting as a balance for one another. French bread is ideal for soaking up the flavorful tomato sauce that accompanies the mussels when served with French bread.
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