2-3 lb. mussels, cleaned and beard removed
3 tbsp. olive oil
2 cloves garlic, smashed
2 tsp. chili flakes
3⁄4 cup white wine
2 cups canned Italian tomatoes, diced
4 tbsp. fresh Italian parsley chopped
salt and pepper
- Place the Copper Chef on medium heat. Add olive oil, garlic, and chili flakes. Cook until garlic turns light brown.
- Deglaze with white wine. Add tomatoes, salt, and pepper.
- Bring sauce to a simmer, then add mussels and parsley.
- Cover. Raise the heat to medium-high and cook for 5-7 minutes or until mussels open.
Eric’s Tip: Depending on what is fresh in the market, you can substitute clams, shrimp, or scallops. If you are feeling extra adventurous, mix them up. The all have similar cooking times. Don’t forget the crusty bread!