Steamed Mussels with French Bread and Foule Maddamus

Steamed mussels is an east coast favorite that we like to enjoy from time to time. There are some guide lines to follow. Always buy your seafood as fresh as possible from a store that you trust. Make sure they do not smell bad, discard any that are open already and don't close again when tapped on lightly. Make sure to remove any beards from the shells and scrub off any dirt or sand before cooking.

2 pounds of fresh mussels cleaned
1/2 can low sodium chicken broth
1/2 small can tomato sauce
3/4 medium onion chopped
2 cloves garlic minced
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon chili powder, cumin, old bay, garlic powder
Juice from half a lemon
3 tablespoons butter
1/4 cup chopped parsley

2 cans foule Maddamus
1/4 medium onion minced
Juice from half a lime
1 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon cumin
1 teaspoon garlic powder
1/2 teaspoon old bay
2 tablespoons chopped parsley

Slices of multi-grain French bread
1/2 clove garlic to rub on hot bread


Again I can not stress enough start with good quality mussels and clean them VERY well. Once this is done set aside. Add about 2 tablespoons olive oil to a large heavy bottom skillet over medium heat. Add the onions and let look for about 5 minutes then add the garlic. Let this cook for 2-3 minutes then add the tomato sauce and chicken broth. Let this cook for about a minute then add the mussels and cover. Let them steam until all of them are open. Take the lid off and add the lemon juice and butter. Put them in a serving dish and sprinkle the parsley over the top. While the mussels are cooking you will want to get the bread into a 400 degree oven on a wire cooling rack over a baking sheet. Let the bread get crusty then turn the oven up to broil and let it get good and brown. Remove the bread from the oven and run with garlic right away. This will be the best garlic bread you have ever eaten! While all this is going start an 8 inch skillet over medium heat. Add about 2 tablespoons of olive oil and the onions. Let cook for about 3 minutes then add the foule Maddamus and the spices. Let this simmer until it is reduced by half then add the lemon juice. Let this cook for another minute or two then remove from heat and sprinkle the parsley over the top and serve. This is a fun and unique dish that I think you will love if you try it! For more on this recipe or any others please email me at alesia.leach@gmail.com