I’m glad you’ve stopped by today because you’re in for a real treat! Bree from over at Skinny Mommy has graciously offered to stop by for a guest post today! Bree is a busy mom who eats most of her meals on the go. She presents her readers with healthy and quick recipe options that have all been uniquely created.

I first discovered April while flipping through the channels one, cold winter morning and spotting her cooking up a delicious recipe on morning t.v. From then on I have been smitten with her creative recipes that often use local Wisconsin products. So when she asked me if I would guest post for her the answer of course was, “Absolutely!”

How many of you love sharing a big bowl of piping hot mussels at a restaurant but never even dared to buy some because they seem daunting?
Well, this recipe is for you. Mussels are so easy and surprisingly really cheap to boot!
Yet mussels definitely have that ‘wow factor’ that makes you feel like you are at a restaurant in your own home.
Here’s What You Need: (For an appetizer for 4 or dinner for 2):

1/8 cup of extra virgin olive oil
3 cloves of chopped garlic
1/4 tsp of crushed red pepper (I like a little more)
Handful of baby spinach cut into strips
1 tsp of Italian seasoning
28 oz can of crushed tomatoes (I like the kind flavored with basil)
1/8 cup of white wine
1/2 tsp honey
¼ tsp course sea salt + black pepper
Big handful of chopped flat leaf parsley
1 cup of water
1lb of mussels, scrubbed and de-bearded*

What to Do:
Heat a high rimmed pan over medium-high and add the olive oil. Add in the garlic and red pepper along with the Italian seasoning and stir for about 1 minute. Add tomatoes, honey, water, and white wine. Boil for about one minute and then reduce to medium for nine minutes. Add in spinach strips and half of the parsley and stir for one minute. Now pour in the mussels and cover the pan. Cook at medium high for five minutes–the mussels should all be open after this time. If not, cook a couple minutes more.  Divide the mussels between two deep bowls and garnish with remaining parsley. Serve with hearty, crusty bread. Pour glasses of wine and dive in!

Enjoy your restaurant style mussels at home with your honey :)

xo,

Bree

*Don’t be intimidated! Before starting this recipe, put them into a colander and rinse them in cold water. Pull off the any “beards” that are sticking out around the lip of the mussel. There usually are not too many. Be sure to throw out any mussels that do not open after cooking.

mussels