| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
Sami |
Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
lb |
Mussels |
| 19 |
oz |
Tomatoes, can |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Green onions; sliced |
| 1 |
cl |
Garlic; minced |
| 2/3 |
c |
Dry white wine or chicken stock |
| 1 |
ts |
Dried basil |
| 1/4 |
ts |
Hot pepper sauce |
| 1/2 |
ts |
Balsamic vinegar (optl) |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Scrub mussels and remove beards. Discard any mussels that do not close when
tapped. Drain, seed and dice tomatoes; set aside. In large saucepan, heat
oil over medium heat; cook 2 tbsp of the onions and garlic for 1 minute or
until softened. Add tomatoes, wine, basil and hot pepper sauce; bring to
boil. Add mussels; cover and steam for 4-6 minutes or until mussels open.
Discard any that do not open. Transfer mussels to serving bowl. Stir
vinegar (if using) into tomato mixture; season with salt and pepper to
taste. Pour over mussels; sprinkle with remaining onions.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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