1/2 cup diced tomatoes
1/4 cup caramelized yellow onion slices
2 teaspoons minced garlic
1 teaspoon red chili flakes
2 tablespoons grapeseed or canola oil
28 mussels, scrubbed and debearded
12 ounces beer
2 sticks unsalted butter
Salt plus freshly ground black pepper, to taste
1/4 cup chopped spinach
2 teaspoons chopped parsley
2 teaspoons chopped basil leaves
2 teaspoons chopped cilantro leaves
4 slices crusty Italian or French bread, lightly toasted or grilled
Yield: 2 servings
Sauté tomatoes, onions, garlic, and chili flakes in oil over medium-high heat, 4 minutes, or until tomatoes are tender and garlic fragrant.
Add mussels; cover and cook until shells begin to open, about 2 to 3 minutes.
Add beer and butter; cook, uncovered, until reduced by half.
Season with salt and pepper; discard any mussels with unopened shells.
Stir in spinach until just wilted.
Divide mussels and beer mixture between two large bowls.
Sprinkle parsley, basil, and cilantro over all.
Serve immediately with two slices bread each.