This recipe appears in:One-Pot Wonders: Mussels With Chard and Tomatoes
Note: Heat-seekers like me can try adding a dash of cayenne or chili flakes to the onions, peppers and stems as they're cooking for a little spice.
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!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 2 tablespoons olive oil
- 1 bunch Swiss or rainbow chard, ends trimmed and stems cut into 1-inch pieces and leaves into 1-inch ribbons (about 4 cups of ribbons)
- 1 medium yellow onion, thinly sliced (about 1 ½ cups)
- 1 yellow bell pepper, cut into ½-inch-thick strips
- 1 orange bell pepper, cut into ½-inch-thick strips
- Kosher salt and freshly ground black pepper
- 1 (28-oz) can whole peeled tomatoes
- 2 pounds mussels, debearded and scrubbed
- 1 tablespoon juice from 1 lemon
- ½ cup fresh chopped parsley
- Crusty bread
Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the chard stems, onion and peppers and season with salt and pepper. Cook, stirring, until softened, 3 to 4 minutes. Add the tomatoes and allow to cook for a few minutes until the tomatoes soften enough to break apart with a wooden spoon or potato masher, raising the heat to bring to a simmer. Cook until the sauce begins to thicken and the tomatoes have broken down, about 6 minutes more.
Add the mussels and the chard, season with salt and pepper, cover, and allow to cook until most of the mussels open, about 3 minutes. Discard any that didn’t open. Stir in the lemon juice, then ladle into bowls and top with parsley. Serve with crusty bread for dipping.