" Captain Ron" Kurt Russell's Succulent Mussels

Ahoy, maties! When you're in the mood for some succulent seafood, these mouthwatering mussels are just the thing. Cook up a batch before you set sail again!

You will need:

  • 5 lbs mussels
  • 1/2 cup extra virgin olive oil
  • 10 cloves garlic, minced
  • 2 medium sized red onions, sliced
  • 1/2 cup dry white wine
  • 1 bay leaf
  • juice of 1 lemon
  • 1/4 cup chopped flat leaf parsley
  • 2 cups clam juice
  • 1 cup red wine vinegar
  • 2 red bell peppers, sliced
  • 2 tbsp tomato paste
  • 1/3 cup capers
  • 1 cup pitted spanish green olives
  • salt and pepper
  • 1/2 tsp paprika
  • 1 cup corn oil
  • 2 green plantains, peeled and cut into 1-2" slices
  • 1 fashion eye patch


1. Scrub and debeard the mussels under cold, running water discarding any that remain open or have broken shells.

2. In a large pot over medium heat, saute half of the garlic and onion in 2 tbsp of olive oil until they begin to soften.

3. Add the white wine, bay leaf, lemon juice, parsley and mussels. Raise the heat to high, cover and cook no more than 10 minutes until the mussels pop open.

4. Using a slotted spoon, transfer the mussels to a bowl and set aside. Strain the remaining liquid through a fine strainer or cheesecloth and set aside.

5. Combine the mussel cooking liquid, vinegar and clam juice in a small saucepan; bring to a boil and reduce by half.

6. Heat the remaining olive oil over medium heat in a medium saucepan and saute the remaining garlic and onion until they begin to soften. Add the bell pepper, tomato paste, capers and olives and remove from the heat.

7. Stir in the reduced vinegar mixture and season with salt, pepper and paprika.

8. Pour the warm mixture over the mussels, stir well to coat; cover and set aside.

9. Heat the corn oil in a heavy skillet until a haze barely begins to form over the top.

10. Cook the plantain slices in the hot oil until soft and light golden. Remove from oil and drain.

11. While the plantain slices are still warm, place between two sheets of waxed paper and flatten as thinly as a possible without breaking them (about 1/2" is good). Place the flattened slices in lightly salted water as you work. Remove the flattened plantain slices from the water and dry on paper towels.

12. Refry until crisp and golden brown. Sprinkle with a little salt and serve hot with lime wedges and succulent mussels.

13. Strip down and show off your mussels.

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