2 Tbsp. Olive Oil
2 cloves garlic
1 medium shallot or onion, chopped
1 Tbsp. chopped sundried tomato
1/2 cup dry white wine or chicken broth
2 1/2 lbs. mussels, well scrubbed
1 lb. uncooked large shrimp, peeled and deveined
2 Tbsp. chopped fresh basil leaves
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
zest of 1 lemon
Kosher salt & pepper
16 oz spaghetti noodles
How to Clean Mussels?
When you purchase your mussels, make sure to immediately unwrap them at home so they can breathe. Discard any mussel that is chipped, broken, or damaged in any way. Also, discard any mussel that is open. The mussels should be tightly closed and stored in a cool area where they can breathe.
Just before cooking, soak your mussels in fresh water for about 20 minutes. As the mussels breathe, they filter water and expel sand. After about 20 minutes, the mussels will have less salt and sand stored inside their shells.
Most mussels have what is commonly called a "beard," also known as byssal threads. The beard is made of many fibers which emerge from the mussel's shell.
To remove the beard, hold the mussel in one hand, cover the other hand with a dry towel, and grasp the beard; give it a sharp yank toward the hinge end of the mussel. This method will not kill the mussel. If you were to pull the beard out towards the opening end of the mussel you can tear the mussel, killing it. Discard the byssal threads.
Remove the mussels from the water. Don't pour the mussels and water into a strainer because the sand has sunk to the bottom of the bowl; you'd end up pouring the sand back on top of the mussels. Put the mussels in another bowl of clean, cold water.
Use a firm brush to brush off any additional sand, barnacles, or other oceanic attachments. Rinse the mussels under cool tap water, and set aside. Dry with a towel before cooking.
Best way to wash Green Leaves:
Wash basil, parsley, and thyme gently swishing in a bowl of running water. Be sure to remove any blemished leaves at this point as well. Handle leaves gently as it will bruise and turn dark quite easily.
Then, soak in salt water or apple cider vinegar water for 3 minutes and rinse again thoroughly.
Drizzle olive oil in deep 12-inch skillet over medium heat.
cook shallot, stirring occasionally, 4 minutes or until tender.
Stir in chopped garlic and thyme and cook, stirring occasionally, 1 minute.
Add wine. Bring to a boil over high heat.
Add mussels and shrimp and return to a boil. Reduce heat to low and simmer. covered 3 minutes or until shrimp turn pink and mussel shells open. Discard any unopened shells.
Stir in remaining 2 tablespoons Mediterranean Blend and parsley. Serve over hot cooked spaghetti noodles top with cilantro and basil for better flavor.