Bloody Mary Mussels with Sweet and Creamy Polenta

Two days after Christmas, I am well rested and feeling good because I got everything that I wished for! I told myself that I would use the remainder of this week to do absolutely nothing. Initially, it was rough. Now, I genuinely enjoy sleeping in. Today ill do a bit of cleaning up before I buy my THIRD pair of AirPods and then head over to the library to do some cozy reading. After a night of snow and a bit of sleet, it only feels right.

The below recipe was an absolute hit in my home and I could not have asked for a better warm meal to wow my tastebuds. 

Ingredients

2lb of mussels (1 bag from Whole Foods)

1 can of roasted crushed tomatoes  (28 oz)

1 lemon

1 tbs Worcestershire sauce

½ tbs black pepper

1 tbs prepared horseradish 

6 garlic cloves

4 celery stalks

2 tbs olive oil

½ cup sweet white wine

½ tsp salt

Polenta:

4 cups of chicken (or vegetable) stock

1 tsp salt

1 cup fine yellow cornmeal

3 tbs unsalted butter 

Directions

1. In a large blender, combine the tomatoes, Worcestershire sauce, black pepper, and juice from the lemon. Blend for 2 minutes. 

2. Add the horseradish and blend for 1 more minute 

3. Wash and scrub the mussels in cool water and peel off any remaining hairs

4. Mince the garlic, celery, and add them to a warm pot with the olive oil

5. Once fragrant, add in the cleaned mussels and stir

6. Add the white wine, salt, and cover for 5 minutes

7. Remove the cover, add in the tomato mixture, stir, and let it cook for 5 more minutes

8. Give it a final stir and leave uncovered for a few minutes before serving 

Polenta:

1. Boil the stock with the salt for 5 minutes

2. Reduce the heat to low and then slowly sprinkle in the cornmeal, whisk the pot as you sprinkle in. 

3. Continue whisking until the texture is thick and resembles mashed potatoes 

4. Melt in the butter and whisk for about 2 more minutes 

5. Let it sit another 5 minutes uncovered before serving with the above recipe.

Mussels are only of those delicate seafoods that people find intimidating, but they prepare so quickly and make for a great mid-week meal. 

The other amazing part of this recipe is that the sauce left behind is seasoned wonderfully. You can use it as a bread dip once you finish the mussels.