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CATEGORY CUISINE TAG YIELD
Seafood Asian Seafood, Restaurant, Breads 2 Servings

INGREDIENTS

2 lb Mussels in shells; washed and bearded
1/2 c White wine
1 c Crushed tomatoes
4 Garlic cloves; minced
2 tb Asian chile sauce* (found in asian markets; snacha)
Fresh cilantro
Lime wedges

INSTRUCTIONS

Mix wine, tomateos, garlic and chile sauce together in a 2 quart saucepan
with mussels. Cover and bring to a boil over high heat. Steam mussels until
just open, about 3 minutes. Place mussels on serving dish and pour
remianing liquid over mussels.
Yield: 4 servings as an appetizer, 2 servings as an entree.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Bay Cafe, Lopez Village, Lopez Island

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