If you’re a seafood lover who enjoys dining at Red Lobster, you’ve likely savored their delicious mussels. Now, imagine bringing that exquisite flavor right into your kitchen! With a blend of fresh mussels, ripe tomatoes, aromatic garlic, and a splash of white wine, the Red Lobster’s Mussels recipe is a culinary delight that will transport your taste buds straight to the seaside.
This dish is not only rich in flavor but also easy to prepare, making it perfect for both weeknight dinners and special occasions. Get ready to impress your guests with a restaurant-worthy meal, cooked right at home!
What are red lobster mussels?
Red Lobster mussels are a popular seafood dish from the renowned American seafood restaurant chain, Red Lobster. These mussels are typically prepared in a rich and flavorful marinara sauce, with a tangy kick of white wine. They are known for their plump texture and briny flavor, making them a favorite among seafood lovers. Red Lobster’s Mussels is a signature dish that has been enjoyed by many for years.
Why You’ll Love This Red Lobster Mussels?
There are numerous reasons why you’ll fall in love with this Red Lobster’s Mussels recipe. First and foremost, it is a dish that brings the taste of the ocean right to your plate. The combination of fresh mussels and robust flavors from the sauce creates a harmonious balance that will leave your taste buds dancing.
Additionally, this dish is incredibly easy to prepare, taking only around 20 minutes to cook. This makes it a perfect dish for busy weeknights when you’re craving something delicious but don’t have much time to spare in the kitchen.
Lastly, this recipe is versatile and can be served as an appetizer or main course, making it suitable for any occasion.
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Ingredients
- Extra-virgin olive oil: This is used to sauté the shallots and garlic, which forms the base of the dish. It’s also used to add a depth of flavor to the mussels. Olive oil is a healthy fat that contributes to the rich, savory taste of the dish.
- Unsalted butter: Like olive oil, butter is used to sauté the shallots and garlic. Using unsalted butter allows you to control the amount of salt in the dish. Butter adds a creamy, rich flavor that complements the briny, sweet flavor of the mussels.
- Shallots: Shallots add a delicate, slightly sweet flavor to the dish. When sautéed, they become caramelized, adding a depth of flavor that enhances the taste of the mussels.
- Grape or cherry tomatoes: These add a burst of freshness and acidity to the dish, which balances out the richness of the mussels. The sweetness of the tomatoes also complements the briny taste of the seafood.
- Dry white wine: The acidity and fruitiness of the wine help to balance the rich, briny flavors of the mussels. The alcohol in the wine also helps to open up the mussels.
- Mussels: Mussels are the star of the dish. They have a sweet, briny flavor that’s enhanced by the other ingredients. Mussels also provide a good source of protein.
- Garlic: Garlic adds a pungent, spicy flavor that complements the sweetness of the mussels. It’s also a key ingredient in many seafood dishes.
- Flat-leaf parsley: Parsley adds a fresh, slightly bitter taste that balances the rich flavors of the dish. It’s also used as a garnish to add color and freshness.
- Dried thyme: Thyme adds a subtle, earthy flavor that complements the seafood. It’s a common herb used in seafood dishes.
- Fine sea salt: Salt enhances the flavors of the other ingredients and brings out the natural sweetness of the mussels.
- Seafood or fish stock: This adds a depth of flavor to the dish and enhances the natural seafood taste of the mussels.
- Whole-wheat sourdough bread: This is served with the mussels to soak up the flavorful broth. The slight tanginess of the sourdough also complements the rich flavors of the dish. Whole wheat bread adds a bit of nuttiness and extra fiber to the meal.
Directions
Step 1: Clean and Prep the Mussels
- Scrub the mussels under cold water to remove any dirt or debris.
- Remove any beards (the fibrous strands sticking out from the shell) by pulling them towards the hinged end of the mussel. Discard any mussels that are cracked or open.
Step 2: Sauté the Shallots and Garlic
- In a large skillet or Dutch oven, heat the olive oil and butter over medium heat.
- Add the diced shallots and minced garlic to the pan.
- Cook for 2-3 minutes, until fragrant and slightly softened.
Step 3: Add Tomatoes and Wine
- Add in the grape/cherry tomatoes and cook for an additional 2-3 minutes, until the tomatoes start to soften and burst.
- Pour in the white wine and stir to combine. Let it simmer for a few minutes to reduce slightly.
Step 4: Add Mussels
- Carefully place the cleaned mussels into the broth mixture in the pan.
- Sprinkle dried thyme and fine sea salt over the mussels.
- Cover the skillet or Dutch oven with a lid and let it cook for 5-6 minutes until all the mussels have opened up. Discard any that do not open.
Step 5: Garnish and Serve
- Once all the mussels have opened, remove them from the heat and sprinkle chopped parsley on top.
- Serve the mussels and broth in bowls, with slices of whole-wheat sourdough bread on the side to soak up the flavorful broth.
Notes
- Make sure to use fresh mussels for the best flavor and texture. Frozen mussels may work as well but could alter the taste of the dish.
- For a thicker sauce, let it simmer on low heat for a few extra minutes before adding in the mussels.
- This dish pairs well with crusty bread or a side salad for a complete meal option.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, make sure to do so gently over low heat to avoid overcooking the mussels.
You can also freeze this dish for up to 2 months. To do so, let it cool completely before placing it in a freezer-safe container. Thaw it in the refrigerator overnight before heating it.
Nutrition Information
Serving Suggestions
- Add some spicy heat to the dish by incorporating red pepper flakes into the sauce.
- For a creamier version, add a splash of heavy cream or coconut milk to the sauce before adding in the mussels.
- This recipe can also be made with other types of shellfish, such as clams or shrimp. Adjust cooking times accordingly based on the type and size of the seafood used.
- Serve with a side of crusty bread to soak up all the delicious sauce.
- For a more filling meal, serve over a bed of rice instead of pasta.
- Add some extra vegetables, such as bell peppers or zucchini, for added nutrition and flavor. Simply sauté them in with the garlic before adding in the mussels.
What other substitute can I use in red lobster mussels?
- If you’re unable to find fresh mussels, you can use frozen mussels or even canned ones. However, keep in mind that the flavor and texture may differ slightly from using fresh mussels.
- You can also try substituting with other types of shellfish like clams or shrimp. Adjust cooking times accordingly based on the type and size of seafood used.
- Additionally, if you’re unable to use wine, you can substitute with chicken or vegetable broth for a non-alcoholic version.
Red Lobster Mussels Recipe
Equipment
- pot
- Skillet
- knife
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons of unsalted butter or extra-virgin olive oil
- 2 shallots minced
- 1.5 cups of quartered grape or cherry tomatoes
- 1 cup dry white wine
- 4 lbs mussels in the shell scrubbed clean
- 6 cloves of garlic minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon fine sea salt
- 2 cups seafood or fish stock
- Whole-wheat sourdough bread toasted, for serving
Instructions
- Clean mussels by scrubbing and removing beards. Discard any cracked or open mussels.
- Sauté shallots and garlic in olive oil and butter until fragrant and softened.
- Add grape/cherry tomatoes, cook until they soften, then pour in white wine. Simmer briefly.
- Add cleaned mussels, season with dried thyme and sea salt, and cover to cook until they open. Discard any unopened mussels.
- Sprinkle with chopped parsley, then serve mussels and broth in bowls with whole-wheat sourdough bread on the side.
Notes
- Make sure to use fresh mussels for the best flavor and texture. Frozen mussels may work as well but could alter the taste of the dish.
- For a thicker sauce, let it simmer on low heat for a few extra minutes before adding in the mussels.
- This dish pairs well with crusty bread or a side salad for a complete meal option.
FAQs
What kind of white wine should I use in this recipe?
For cooking, it’s best to use a dry white wine that you would also enjoy drinking. Sauvignon Blanc, Pinot Grigio, or Chardonnay all work well. Avoid using “cooking wine” as it tends to be of lower quality and can negatively affect the flavor of your dish.
Can I use fresh tomatoes instead of canned ones?
Yes, you can certainly use fresh tomatoes. However, keep in mind that canned tomatoes often have a deeper, more concentrated flavor due to the canning process. If you do choose to use fresh tomatoes, make sure they’re ripe and flavorful. You might also need to adjust the cooking time to ensure they break down properly in the sauce.
What can I substitute for mussels if I can’t find them or don’t eat shellfish?
If you’re unable to use mussels, clams would make a good substitute as they have a similar texture and flavor. If you’re looking for a non-shellfish alternative, firm tofu or chickpeas could work well. They’ll soak up the flavors of the sauce while providing a different texture.
How do I know when the mussels are cooked?
Mussels cook quickly and are done as soon as their shells open. This usually takes around 4-5 minutes. Be sure not to overcook them as they can become rubbery. Also, discard any mussels that do not open after cooking as this typically indicates they were not alive when they went into the pan.
Conclusion
This delicious red lobster mussels recipe is a perfect dish for any seafood lover. With its briny, oceanic flavor and luxurious feel, it’s an option that can be served for both casual dinners and special occasions. The combination of fresh mussels, white wine, tomatoes, herbs, and spices creates a delightful sauce that pairs perfectly with pasta or rice. Plus, with the added tip of serving it with crusty bread or adding in extra veggies, this dish can easily be customized to fit anyone’s taste preferences.
So go ahead, give this recipe a try, and impress your family and friends with a taste of the sea. Don’t wait any longer – grab some fresh mussels and get cooking! Happy eating!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.