Marinated Mussels with Summer Kale
Chef Steve Watson
3 lbs. Live Mussels in shells
3 Leaves of kale with stalk removed and chopped
½ large Spanish onion
6 Garlic cloves
2 cups (16 oz.) White wine
6 tbsp. Cider vinegar
2 tsp. Spanish paprika
Salt to taste
Virgin olive oil
Place all the mussels into a large pot with one inch of water in the bottom. Cover and place over high heat and cook until the shells open. Remove from stove and place mussels in a colander. Rinse under cold water. Set aside and allow to cool.
While mussels are cooling, peel and chop the onion and the garlic cloves. Pour 2-3 tablespoons of virgin olive oil into a large, heavy-bottomed frying pan and heat oil on medium heat. Once oil is hot enough, sauté the onion and garlic until golden in color. Remove pan from heat and add chopped kale, salt, paprika, white wine and vinegar. Stir all ingredients until salt and paprika are dissolved. Remove shells from meat. Discard any shells that did not open.
Return frying pan to burner with onion and wine mixture and turn heat on low. Add mussels to pan and stir. Simmer on low to medium-low for 3-4 minutes, then allow to cool. Although these mussels are tasty as soon as they are cooked, they are even more flavorful when refrigerated and served the next day.