Steamed Mussels with Peppers |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. Ingredients:
2 pounds fresh mussels, scrubbed and beards removed |
1 jalapeno pepper, seeded and chopped |
2 tablespoons olive oil |
3 garlic cloves, minced |
1 bottle (8 ounces) clam juice |
1/2 cup white wine or additional clam juice |
1/3 cup chopped sweet red pepper |
3 green onions, sliced |
1/2 teaspoon dried oregano |
1 bay leaf |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon pepper |
french bread baguette, sliced, optional |
Directions:
1. Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf.
2. Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired. Yield: 4 servings.
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