| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
Cklive04 |
6 |
servings |
INGREDIENTS
| 1/3 |
c |
Extra-virgin olive oil |
| 3 |
md |
Onions; cut 1/4" dice |
| 3 |
lg |
Garlic cloves; peeled, crushed |
| 1 |
pn |
Crushed red pepper flakes |
| 1 |
lb |
Italian sweet sausage; casing removed, |
|
|
And broken into small pieces |
| 4 |
oz |
Prosciutto; sliced thin, |
|
|
And diced fine |
| 4 |
lg |
Tomatoes; peeled, seeded, |
|
|
And diced |
| 1/4 |
c |
Finely-chopped Italian parsley |
| 1 |
|
Bay leaf |
| 2/3 |
c |
Dry white wine |
| 4 |
lb |
Mussels; cleaned, washed well |
| 6 |
sl |
Italian bread – (thick slices); brushed with |
|
|
Olive oil; and toasted |
INSTRUCTIONS
In a large pot, over medium heat, add the olive oil. Begin to saute
the onions and garlic for 3 to 4 minutes or until transparent. Add
the red pepper flakes, proscuitto and sausage meat, cooking just
until meat loses its red color. Add the tomatoes and bay leaf, mix
well and allow to simmer for 5 minutes. Add the wine, allow the
mixture to come to a boil, add the mussels and parsley, covering the
pot and cooking just until the mussels open, being careful not to
overcook. Serve this in a deep rim soup plate, placing a slice of
Italian bread in the bottom, spooning the mussels, sausage and broth
over the top. Serve immediately. This recipe yields 6 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio From the TV FOOD NETWORK - (Show # CL-9097 broadcast
03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-03-1998
Recipe by: David Ruggerio
Converted by MM_Buster v2.0l.
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