May 2013 Recipe of the Month

As Miraval incorporates fresh, locally sourced produce seasonally, we encourage you to do the same at home! In May, look for organic tomatoes in your local farmer's market or grocery store to complement this light and low calorie dish of mussels, wine, tomatoes, and herbs from Miraval's Mindful Eating Cookbook. Enjoy with fresh toasted pita chips!

Mussels with Wine, Tomatoes, and Herbs

Makes 4 Servings

  • 1/4 tsp. Miraval Oil Blend (page 19) or canola oil
  • 3 Tbsp. minced shallots
  • 2 tsp. minced garlic
  • 1 four-ounce portobello mushroom, wiped clean, stemmed, gills removed, and chopped
  • 2 c. halved cherry tomatoes
  • 12 black mussels, scrubbed and bearded
  • 1 tsp. minced fresh oregano
  • 1 tsp. minced fresh parsley
  • 1 tsp. minced fresh thyme
  • 2 c. dry white wine
  • 2 tsp. unsalted butter
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 recipe Toasted Pita Chips (see below)

SUBMERGE mussels in clean, cold water for 20 minutes after bearding and scrubbing so that they will spit out any sand within.

HEAT a large skillet or sauté pan over high heat. Add the oil, shallots, and garlic, and cook, stirring, until fragrant and the shallots start to turn golden brown, 1 1/2 minutes. Add the mushrooms and cook, stirring, until it starts to give off its liquid, 2 minutes. Add the tomatoes, stir, and cook for 15 seconds.

ADD the mussels, shake the pan well, and cook until they start to open, 20 to 30 seconds. Add the herbs, stir well to incorporate, and cook for 10 seconds. Add the wine, stir well, and bring to a boil. Add the butter, stir to incorporate, reduce the heat to medium, and cook uncovered until the mussels open and the liquid is reduced by one-quarter in volume, 2 1/2 to 3 1/2 minutes.

REMOVE the pan from the heat. Season the mussels with the salt and pepper and stir well.

DIVIDE the mussels and the wine and tomato sauce between four large soup bowls. Serve immediately with Toasted Pita Chips.



Toasted Pita Chips

Makes 4 to 8 servings: Serving Size: 1/2 cup

  • 2 seven-inch whole-wheat pita breads
  • 1/2 tsp. Miraval Oil Blend (page 19) or vegetable cooking spray

PREHEAT the oven to 400°F. Stack the pita bread and cut in half with a sharp knife. Stack the slices again and cut into eighths.

TOSS the bread in a medium bowl with the oil to lightly coat. (Alternatively, lay the pita triangles on the baking sheet and spray lightly on one side with vegetable cooking spray.)

BAKE the bread until fragrant and starting to crisp, 7 to 8 minutes. Remove from the oven and cook slightly on the baking sheet before serving. (The pita chips will continue to crisp as they cool.)

SERVE warm or at room temperature


Learn More About Miraval's Culinary Program and Offerings >

1 response to “Recipe of the Month: Mussels with Wine, Tomatoes, and Herbs”

  1. Nick Says:
    I'm always looking for low carb recipes and this seems like a great one. Thank you

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