Ingredients
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6,2
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1/4,3/4
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4-Mar
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2
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1
-
1
-
1/2
-
1/4
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1/8
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1/8 to 1/4
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-
-
-
-
Directions
We love mussels, they are so easy and fast to cook yourself! Here I steamed them with white wine, then topped them with this fresh sauce, which adds brightness and tons of flavor. You can serve this as a light dinner with some crusty bread, or as an appetizer.,These are so good, youll want to lick the bowl clean! This recipe is my cousin Kats, a dish her Dad always made. Shes half Brazilian, half Argentinian so many of her dishes have a fusion of both flavors.,,When purchasing mussels, look for uncracked, tightly closed shells or shells that close when lightly tapped.,Scrub them with a stiff brush under cold running water to remove any sand. The shells will be closed until you cook them, discard any shells that dont open. To debeard, use your fingers to firmly pull out the hairy filaments.,Mussels Fra Diavolo,Grilled Lobster Tails with Butter,Cajun Shrimp in Foil,Spicy Shrimp with Chilies and Garlic,Halibut and Shellfish Soup
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Steps
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1
Done
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Place Mussels in a Colander and Rinse Them Under Cold Water to Remove Any Sand Scrub Them With a Stiff Brush Under Cold Running Water to Remove Any Sand the Shells Will Be Closed Until You Cook Them, Discard Any Cracked Shells to Debeard, Use Your Fingers to Firmly Pull Out the Hairy Filaments |
|
2
Done
|
Clean Off the Outsides With a Brush to Remove Any Barnacles or Dirt. |
|
3
Done
|
Place 3/4 Cups of Water and 3/4 Cup of White Wine in a Large Pot and Bring to Boil. add the Mussels, Cover and Steam Until the Mussels All Open, 5 to 6 Minutes.carefully Drain Water and Divide in 4 Bowls. |
|
4
Done
|
Top the Mussels With the Piri Piri and Enjoy! |
