Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and delicious food and wine await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
6 tablespoons extra virgin olive oil1 yellow onion, chopped4 cloves garlic, thinly sliced3 cups tomatoes, peeled, seeded and chopped, fresh or good-quality canned, like Muir Glen1/4 teaspoon crushed red pepper flakesSalt and freshly ground black pepper4 pounds mussels, scrubbed and beards removed1 cup dry white wine3 tablespoons capers, rinsed1/2 cup torn basil leaves2 teaspoons fresh chopped flat leaf parsley6 slices coarse textured bread, toasted or grilled2 cloves garlic, peeled
Warm 2 tablespoons of the olive oil in a large heavy soup pot over medium heat. Add the onion and cook until soft, 7 minutes. Add the garlic and cook, stirring, 30 seconds. Increase the heat to high, add the tomatoes, crushed red pepper flakes, and 1 cup water and bring to a boil. Reduce the heat to low, season with salt and pepper, and simmer until 20 minutes.
In the meantime, warm 2 tablespoons olive oil in a large saute pan over medium high heat. Add the mussels, cover and cook, shaking the pan frequently until the mussels open, 3 to 5 minutes. Remove the mussels with tongs as they open. When all of the mussels are open, increase the heat to high. Immediately add the wine and cook until reduced by half. Remove from the heat and reserve. Remove the shells from half of the mussels. Combine the mussels (shelled and unshelled) , white wine reduction, capers, basil and parsley. Season with salt and pepper.
To serve, toast or grill the bread. Rub with garlic and brush with the remaining tablespoon olive oil. Ladle the soup into bowls and garnish with bread.
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