Only the freshest mussels should be used for this recipe. You can use frozen but I suggest fresh. This should be served with toasted Italian bread for dipping.
Ingredients:
2 pounds of mussels
4 large and fresh tomatoes deseeded and peeled
2 large tablespoons of finely chopped flat leaf parsley
2 dried and crumbled chilli's
1 small onion diced
2 cloves of garlic chopped
Half cup of dry white wine
5 tablespoons of extra virgin olive oil
4 slices of toasted italian bread
Rinse the mussels under cold water and remove the beards, then place a casserole on medium heat with the olive oil. After gently fry the onion, garlic, and chilli until soft but not browned, then place the mussels in the casserole and pour in the wine and put in the tomatoes and let the alcohol evaporate, about 5 minutes. Discard any unopened mussels and season with salt. Cook for another 4 minutes and throw in the parsley and cook for 1 more minute stirring a couple times. Serve immediately with some crispy bread.
Serves 4
Serves 4:
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