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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Pickled shellfish- washes down good with a pint! Ingredients:
1/2 cup dry white wine |
1/4 cup onion, chopped |
1 1/2 lbs mussels, cleaned |
1 tablespoon olive oil |
3 cloves garlic, minced |
1 tablespoon fresh thyme |
1 tablespoon fresh parsley |
1 bay leaf |
3 tablespoons red wine vinegar |
1/2 teaspoon paprika |
1/2 teaspoon lemon, rind of, grated |
1 pinch cayenne pepper |
lemon wedge |
Directions:
1. Bring white wine and onion to boil.
2. Add mussels, cover and steam until mussels open, about 5 minutes.
3. Discard any mussels that do not open.
4. Transfer mussels to plate.
5. Reserve cooking liquid in saucepan.
6. Heat olive oil in skillet.
7. Add minced garlic and saute for 2 minutes.
8. Add seasonings and cook 1 minute.
9. Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne.
10. Season with salt and pepper.
11. Pour into large bowl.
12. Remove mussels from shells and add to bowl; reserve 1/2 of each shell.
13. Cover and refrigerate for 2 hours.
14. Arrange mussel shells on platter.
15. Place 1 mussel in each shell.
16. Pour marinade over.
17. Garnish with lemon wedges.
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