 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
Aside from mussels in garlic wine sauce, this is my favorite mussel appitizer. Ingredients:
2 lb mussels |
1/4 cup extra virgin olive oil |
1/4 cup chianti wine |
1/2 cup water |
1 can (16-oz) italian plum tomatoes |
1/2 tsp chopped fresh parsley |
1/4 tsp oregano |
Directions:
1. Thoroughly scrub the mussels under running water to remove the beards and grit.
2. In a saucepan, combine the mussels, oil, and wine with 1/2 cup water.
3. Hand-crush the tomatoes into the mixture. Cover and cook over high heat for 10 to 15 minutes or until the shells open.
4. Transfer to bowls with a slotted spoon, discarding any mussels that did not open.
5. Spoon the sauce over the open mussels and sprinkle with chopped parsley and oregano.
6. HINT: if you use California mussels rather than those from the east coast, they are bigger and more easily removed from the shells.
|
|