| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Toronto |
Dkuhnen msn, Restaurants, Seafood |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Mussels |
| 9 |
|
Plum tomatoes, peeled |
|
|
Seeded and chopped |
|
|
Olive oil |
| 2 |
T |
Finely chopped garlic |
| 1 |
t |
Crushed dried chili peppers |
|
|
Salt and pepper |
| 1/3 |
c |
White wine |
| 2 |
T |
Chopped fresh parsley |
| 1/3 |
c |
Hot water |
INSTRUCTIONS
Scrub mussels and hold in cold water. Heat tomatoes in a little hot
oil until softened, about 10 minutes. In large saucepan heat garlic,
chili peppers, salt and pepper in 2 tablespoons oil until garlic is
slightly browned, stirring frequently. Add mussels, white wine and
parsley. Cook, stirring, 1 minute. Add tomatoes and hot water. Cover
and cook until mussel shells open, about 5 to 10 minutes. Spoon
mussels and liquid into soup plates. Discard any mussels that have
not opened. From Gamberoni Ristorante, 3238 Yonge St., Toronto,
Ontario. Posted to MM-Recipes Digest V3 #282 Date: Mon, 14 Oct 96
20:53:04 UT From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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