Ingredients
-
1
-
4
-
1
-
2
-
4
-
-
1
-
1/2
-
3
-
1/8
-
-
-
-
-
Directions
Mussels with Tomato and Garlic, mmmmm mussels, I prefer cultivated mussels because they don’t have all the sand and gritty stuff that the regular ones do (cleaning is a breeze) Serves 4 as an appetizer or two for lunch , I made this recipe without the celery and added in thinly sliced serrano peppers while the tomato and onions cooked Then I threw on some fresh sliced peppers at the end This was a hit A very nice, deep, complex flavor with some kick I like this recipe because of the tomato I think it’s what’s missing in most of the other mussel recipes , Very good and easy – served over linguini and it was very satisfying
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Steps
|
1
Done
|
Heat the Oil on a Medium Heat in a Large Saucepan With Lid (large Enough to Hold the Mussels). |
|
2
Done
|
Add the Garlic and Cook Stirring Constantly For About One Minute. |
|
3
Done
|
Add the Onion, Celery, and Tomato and Cook Until the Onions and Celery Are Tender. |
|
4
Done
|
Salt and Pepper to Taste. |
|
5
Done
|
Add the Wine and Cook an Additional 10 Minutes, Adding Water If Required to Prevent the Sauce from Becoming Too Thick. |
|
6
Done
|
Add the Mussels Stirring to Coat, Cover, and Cook Until the Shells Open (5 to 10 Minutes). |
|
7
Done
|
Spoon the Mussels and Sauce Into Four Bowls and Sprinkle With Parsley. |
