| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bunch fresh basil |
| 1/4 |
c |
Olive oil (up to) |
| 10 |
|
Cloves garlic; finely minced |
| 1 |
ts |
Dry oregano |
| 1 |
lb |
Ripe Roma or other fresh tomatoes; peel, seed, dice |
| 3/4 |
lb |
Fresh Atlantic mussels; de-bearded and scrubbed |
| 1/2 |
c |
Red wine vinegar |
|
|
Freshly ground pepper and salt; to taste |
|
|
Freshly minced parsley |
|
|
French bread |
INSTRUCTIONS
1. Wash the basil. Remove the stems. Dry the leaves with paper towels and
mince.
2. Heat the oil in a large saute pan over moderately high heat. Add the
garlic, oregano, and basil. Stir briskly. Just as the garlic begins to turn
golden brown, add the tomatoes. Cook the tomatoes, stirring constantly, for
1 minute. Add the mussels. Stir the mussels several times, turning them in
the tomato mixture until they begin to open. Add the vinegar.
3. Place a lid on the pan and cook the mussels until they have completely
opened. As soon as they have opened, cook 1 to 2 minutes and then remove
with a slotted spoon to a heated platter. Discard any that do not open.
Cover loosely with foil.
4. Reduce the liquid in the pan over high heat for 3 to 4 minutes, or until
reduced by half. Add salt and pepper to taste. 5.Pour the liquid over the
mussels, sprinkle with the minced parsley. and serve with crusty french
bread. Note: Because of vinegar, the dish may be served at room temperature
as well as being served warm.
IL BISTRO
PIKE STREET, SEATTLE
WINE: MONTAGNY
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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