|
This text is replaced by the Flash movie.
|
||||||||||
|
This text is replaced by the Flash movie.
|
||||||||||
|
Tomato Basil Mussels
Mussels swimming in a deep red, fragrant sauce make for a quickly emptied plate. Once you’ve eaten the mussels, don’t resist the urge to use some crusty bread to sop up the sauce in the bowl. Ingredients: 2 lbs Mussels 1 kg 2 tbsp Olive oil 25 ml 1/4 cup Sliced green onions 50 ml 1 Clove of garlic, minced 1 1 (19 oz) Can tomatoes, drained and chopped 1 (540 ml) 1/2 cup Dry white wine or chicken stock 125 ml 1 tsp Dried basil 5 ml 1/4 tsp Tobasco sauce 1 ml 1 tsp Balsamic Vinegar 5 ml Salt and pepper, to taste Directions: Rinse mussels in cold water, and remove byssus threads. Discard any mussels that do not close. heat oil in a large saucepan. Add 2 tbsp (25 ml) of the onions and the garlic. Sauté until softened, 1 to 2 minutes. Add the tomatoes, wine (or chicken stock), basil and tobasco sauce and bring to a boil. Add the mussels. Cover and steam until mussels open 3 to 5 minutes. Discard any mussels that do not open. Transfer the mussels to a serving bowl. Stir vinegar into the tomato mixture and season with salt and pepper to taste. Pour over the mussels and sprinkle with the remaining onion. *** You can barbecue mussels by placing then on a grill 4 inches (10 cm) form the hot coals. Barbecue for 5 to 15 minutes or until the shells open. Serve with melted butter. |
|
|||||||||
|
||||||||||
