mussels with tomatoes, bacon and wheatberries

In dinner on August 30, 2011 at 12:18 pm

i pretty much made this recipe up as i went along and had to make several corrections mid-course. so i won’t confuse you with the exact steps i took, but in general, i started by cooking up about a cup and a half of wheatberries. they are my new favorite grain and i love them because they have so much attitude and texture.

you want a ratio of 1 to 3, wheatberries:water. bring to a boil, then simmer until done. they should be edible, of course, but they don’t get soft like rice or pasta. they have TOOTH!

then i sauteed one onion (chopped), a clove of garlic (minced) and about 1/3 of a pound of bacon (cut into cubes). next i added one finely chopped tomato…

and cooked it on low heat for awhile, covered so the onion and tomatoes would make good juice.

next, i stirred in the cooked wheatberries,

added a few glugs of whatever wine i had sitting around (it was a rose, but i don’t think color would matter to the recipe too much), a handful of torn basil leaves, and 2 pounds of mussels. make sure you rinse them well under cold water and sort of jostle them together to loosen any sand or dirt.

continue cooking with the lid on – shaking the pot every couple minutes – until the mussels open up wide.

serve with wine and crusty bread for sopping up juices!

this dish was simple and easy to make (once i figured out how i was going to do it) – and a huge hit in my house (blame it on the bacon).


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