Mussels with Israeli Couscous and Tomato Broth
Mussels with Israeli couscous simmered in a flavorful tomato, garlic and white wine broth. An easy restaurant-quality seafood dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large shallot finely chopped
- 3 garlic cloves minced
- 2 tablespoons tomato paste
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup dry white wine
- 1 cup Israeli couscous
- 1 cup seafood stock chicken broth, or vegetable broth
- 1 28- ounce can crushed tomatoes
- 2 pounds mussels scrubbed and debearded
- 1 tablespoon butter optional
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Chopped Italian parsley for serving
- Sliced baguette for serving
Instructions
- Sauté the aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the shallot and cook for 2-3 minutes, until softened. Add the garlic, tomato paste, red pepper flakes, salt, and black pepper. Cook for 1-2 minutes, stirring often, until the tomato paste darkens slightly.
- Toast the couscous: Add the couscous and toast for 1-2 minutes. Then add white wine and scrape up any browned bits from the pan.
- Simmer the tomato broth: Add the broth and crushed tomatoes. Stir well, cover, and simmer for 9-11 minutes, or until the couscous is almost tender.
- Steam the mussels: Add the mussels in an even layer. Cover and cook for 3-5 minutes, until the mussels open. Discard any mussels that do not open.
- Finish and serve: Stir in the butter, lemon zest, and lemon juice. Top with fresh parsley and serve with sliced baguette.
Notes
- Clean the mussels immediately before cooking. Rinse under cold water, scrub the shells and remove any beards.
- Discard any mussels with cracked shells. If a mussel is open before cooking, tap it gently. Discard it if it doesn't close.
- Don't store live mussels submerged in water. Refrigerate them loosely covered with a damp towel until you're ready to cook.
- Don't overcook the couscous before adding the mussels. It will finish cooking while the mussels steam.
- Discard any mussels that remain closed after cooking.
- For a spicier version, add 1 to 2 tablespoons chopped Calabrian chilis with the garlic and tomato paste.
- Seafood stock gives the broth the strongest seafood flavor, but chicken or vegetable broth also works well.
- Use a dry white wine such as Pinot Grigio or Sauvignon Blanc.
- The optional tablespoon of butter adds richness and gives the tomato broth a silkier finish.
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