Get RecipeMussels with Chard and Tomatoes
I get that while Serious Eats has a fantastic group of readers who are avid cooks, there are people out there who just don't want to cook or think they don't have the time. I recently sat next to a young man on a plane and he said just that as we discussed our respective fields. At which point I said, "Well wouldn't it be great if you could make one-pot meals in under 30 minutes?"
Yes, definitely an act of shameless self-promotion, but the idea really is a good one, regardless of whether I have a column or not. Of course, there are nights when cooking dinner is just not going happen, but when it comes to easy recipes that literally only involve putting things in a pot, why not give it a try?
For this week's recipe, I was inspired by an appetizer that I wanted to make into a full and filling dinner. I typically see mussels as a starter on restaurant menus, unless they're in a cioppino or pasta dish. Time and time again I order mussels as an entree, only to find myself eating copious amounts of bread, partially to soak up the sauce but also to stretch my appetizer into a main course.
In true one-pot fashion, I needed to figure a way to make it a well-rounded meal and also keep it on the lighter side—i.e., avoid serving it over a pasta. Enter the peppers, chard, and tomato, which I like to think work as a vegetable base for the mussels, in lieu of noodles, making it a filling and colorful meal.
Of course, serving it with bread is always a great idea as it would be a shame to let those beautiful juices at the bottom of the pan go to waste, but that's up to you. For the newbies out there, and perhaps that young man on the plane, I hope you give it a shot and let me know what you think!
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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