Careme

Instructions

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1. 1.

   Scrub and debeard 2 pounds Black Mussels under cold running water. Tap any open mussels against the counter; discard those that do not close and any with cracked shells. Refrigerate the cleaned mussels while preparing the other components.

2. 2.

   Prepare the late-summer vegetables and aromatics:

   • 12 ounces Organic Sweet 100 Cherry Tomatoes, halved
   • 1/2 cup diced Yellow Onion
   • 1/3 cup diced celery
   • 1/2 cup diced Green Bell Pepper
   • 3 garlic cloves, minced
   • 1/4 cup Italian parsley, chopped
   • 1/2 lemon, juiced to yield 1 tablespoon juice
   • 1/2 lemon, cut into wedges

   Combine the onion, celery, and bell pepper as the trinity; keep the tomatoes, garlic, parsley, lemon juice, and wedges separate.

3. 3.

   Combine the Creole spice blend:

   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon cayenne pepper
   • 1/4 teaspoon black pepper

   Set aside.

4. 4.

   Rinse 3/4 cup Organic Long Grain White Rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water, 1 tablespoon unsalted butter, and 3/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff before serving.

5. 5.

   While the rice cooks, heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a wide pot over medium heat. Add the trinity and 1/2 teaspoon kosher salt; cook for 6 minutes, stirring occasionally, until tender but not browned.

6. 6.

   Add the prepared tomatoes, garlic, and Creole spice blend. Cook for 2 minutes, gently pressing some tomatoes so their juices begin forming the sauce.

7. 7.

   Stir in 3/4 cup dry white wine, 1/2 cup low-sodium seafood or chicken stock, and 1 tablespoon Worcestershire sauce. Bring to a lively simmer and cook uncovered for 2 minutes.

8. 8.

   Add the cleaned mussels, cover tightly, and steam over medium-high heat for 5 to 7 minutes, shaking the pot once, until the shells open. Transfer opened mussels to a bowl as needed so they do not overcook; discard any that remain closed after cooking.

9. 9.

   Remove the pot from the heat. Swirl 1 tablespoon unsalted butter, the prepared lemon juice, and the prepared parsley into the tomato broth. Return the opened mussels to the pot and toss gently.

10. 10.

    Divide the fluffed rice between two shallow bowls. Arrange the mussels over the rice, spoon the Creole tomato broth and vegetables around them, and serve with the prepared lemon wedges.